This recipe is really tasty and another way to use the very versatile pork shoulder or pork butt. For the tortillas I used homemade corn tortillas made with masa flour, but you could also use whole wheat tortillas
While this recipe has several elements, they can be used in multiple ways. For instance, I had made the coleslaw to eat with fried chicken the day before and the left over tortillas could be used in the chicken enchiladas or baked until crisp and used to top tortilla soup. The key to putting this all together is planning. I start my pork butt the night before. Its fall-apart tender by morning and then I just have to cook off the liquid. Assembly is easy so its just a matter of getting all the parts together for the party.
3 to 5lb pork shoulder or butt
1 large orange
4 cloves of garlic, peeled and crushed
1 T ground cumin
1 jalapeno, cored, seeded and finely chopped(optional)
1 t sea salt, plus more to taste
pickled jalapeno slices
tortillas (corn or wheat)
The How To's:
Place your pork, fat side up in a crockpot. Squeeze the orange and limes over the meat. Spread the crushed garlic over the fat, sprinkle with the cumin, optional jalapeno and salt. Pour about a cup of water in, careful not to pour on the meat and wash off all the seasonings. Cover and cook on low for 8-10 hours. I do this the night before. You can also prepare your garnishes and even your tortillas then so its just a matter of assembly at dinner time.
Make your coleslaw and tortillas.