- Serves: 4-6 people
- Prep Time: 10 minutes
- Cook Time: 8 hours OR 4-5 Hours
- 1 (4 lb.) Pork Shoulder, trimmed
- 2 tbsp. Chili Powder
- 2 tbsp. Cumin
- 1 tbsp. Onions Powder
- 1 tbsp. Garlic Powder
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 2 Oranges, juiced & bodies reserved
- 2 Limes, juiced & bodies reserved
- 1 Onion, quarted
- 6 cloves Garlic, smashed
- 1 tbsp. Canola Oil
Combine chili powder, cumin, garlic, powder, onion powder, salt, and pepper in a small bowl; rub spice mixture onto pork until evenly coated. In a large, heavy bottomed pan, heat canola oil until wavy and sear pork shoulder on all sides until evenly browned.
Place pork, orange juice, lime juice, orange and lime bodies, and garlic into slow cooker. Cover and cook on low for 8 hours or on high 4 to 5 hours.
When pork is fork tender, shred and lay in single layer on baking sheet. Broil on high until crisp, just before serving.