- (4-5 lbs) Pork Shoulder Roast
- (1/4 cup) Nourishing Chicken Bone Broth
- (1/4 cup) Fresh orange juice (1 orange)
- (2 tbsp) Fresh lime juice (1 lime)
- (2 tbsp) Apple cider vinegar
- (4 cloves) Galic, thinly sliced
- (2 tbsp) Olive oil
- (1/2 medium) Yellow onion, sliced
- (2) Bay leaves
- (2 tsp) Salt
- (1 tsp) Black pepper
- (1 tsp) Cumin
- (1 tsp) Dried oregano
- (1 tsp) Chili powder
- (1 tsp) Garlic Powder
Make the rub:
In a small bowl, combine the salt, pepper, cumin, oregano, chili powder, and garlic powder. Set aside.
Make the pork:
In a separate bowl, whisk together the broth, orange juice, lime juice, apple cider vinegar, and garlic. Set aside.
Cut the pork shoulder into three equal chunks. Pat dry, then rub with the spice mixture on all sides until it is evenly and generously coated.
Heat the olive oil in a large skillet, preferably cast-iron, over high heat until it shimmers. Add the pork pieces and sear on all sides, until a deep brown color forms, 2-3 minutes per side. Transfer the browned pork to a slow cooker.
Reduce the heat in the skillet to medium and cook the onion, stirring, until slightly softened, about two minutes.
Transfer the cooked onion to the slow cooker and nestle them around the pork. Pour in the broth mixture and add the bay leaves. Cover and cook on High for 4-6 hours or on Low for 8-10 hours, until the pork is fall- apart fork-tender.
When ready to eat, turn on the broiler (set to high if you have the option). If you don’t have a broiler, heat the oven to 500°F or as hot as you can get it.
Use tongs to transfer the pork to a large rimmed baking sheet. Discard the bay leaves. Do not dispose of the liquid remaining in the slow cooker; reserve it for later. Using two forks, shred the pork and spread it in a single even layer over the baking sheet. Place the pork under the broiler or in the oven and cook until the pork begins to crisp up on the edges, 3-5 minutes, depending on how hot your broiler gets. Remove from the oven and pour ¾ cup of the reserved cooking liquid all over the pork. Use tongs to toss everything together and again spread the pork into a single layer. Return to the oven and cook until the edges are crisp, 3-5 more minutes. Watch carefully as it crisps to make sure it doesn’t burn.
Pour an additional ½ cup of the reserved cooking liquid over the pork and give it one last toss to coat evenly.
Serve with the diced onion, cilantro, avocado, lime wedges, and your favorite hot sauce.