• 6 pound Pork Shoulder (bone-in preferred)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 4 cloves garlic
  • ½ cup salsa
  • 1 cup chicken stock
  • ¾ cup orange juice
  • Juice of 1 lemon
  • Juice of 2 limes
  1. Rinse pork roast, pat dry and place in the slow cooker. Slice the garlic cloves in half and add to the slow cooker.
  2. Combine spices and rub all over all sides of the pork.
  3. Combine salsa, lemon juice, lime juice, orange juice and chicken stock. Pour over the pork.
  4. Set the slow cooker to low and cook meat for 8-10 hours.
  5. When meat is finished cooking, remove the roast to a cutting board. Discard the bone and shred the meat with two forks, removing large chunks of fat as you go. Skim the juices left in the slow cooker with a slotted spoon to remove any large chunks of fat or pieces of garlic. Place the shredded meat back in the slow cooker with the juices. (You could also shred the meat directly in the slow cooker if you prefer).
  6. Preheat the broiler on your oven. Place the shredded meat on a foil covered baking sheet with a raised edge. Place the meat under the broiler for 5-10 minutes, or until the top starts to brown and get delicious crispy bits.
  7. Serve hot with traditional sides, like rice and beans, or in tortillas with onion and cilantro.

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