|5 lb||pork roast (boston butt, bone-in)|
|2 Tbsp||Pastene Extra Virgin Olive Oil|
|2 tsp||kosher or sea salt|
|1 tsp||of black pepper|
|1 tsp||dried oregano|
|3 tsp||ground cumin|
|1||medium yellow onion, chopped|
|2 Tbsp||Pastene Sliced Jalapeno Peppers|
|3 tsp||Pastene Minced Garlic|
|1 cup||orange juice|
Prep time: 5-10 minutes | Cook time: 6-10 hours
- Rinse and thoroughly pat the pork roast dry. Rub all over with the salt and pepper, massaging in the seasonings.
- Pour on olive oil and add oregano and cumin, again massaging into the pork.
- Put the pork in a slow cooker, fat side up, and add the onions and jalapenos and minced garlic. Pour the orange juice over the pork. Cook on low for 10 hours or high for 6.
- The pork is done if it falls apart when you poke it with a fork.
- Remove to a plate until cool to the touch. When cool to touch, remove and discard the fat cap and shred the pork using two forks.
- Place remaining juice left over in the slow cooker in a saucepan and boil it down until reduced by half to concentrate the flavors.
- When ready to serve, heat the pork shreds in a cast iron skillet. Don’t overcrowd the pan with pork. Pour a little of the juice in with the pork until it evaporates and pork turns brown with crispy bits.
- Place pork in corn tortillas and top with cilantro and chopped white onions and add a little more juice.