Ingredients
- 4 pound pork shoulder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 yellow or white onion
- 4 garlic cloves
- 1 jalapeno
- 8 oz enchilada sauce
- 1/4 cup chicken broth
- 1/4 cup orange juice
Instructions
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Cut pork shoulder into 2-3 inch cubes
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Mix together spices and rub into pork
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Optional: Heat 2 tablespoons of canola oil in a skillet and cook pork on each side until browned, about 3-4 minutes
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Add pork to slow cooker
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Peel onion and garlic and cut into large chunks, seed and dice jalapeño and do the same
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Chop in food processor, blender or chopper until very finely diced
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Spred over top of pork
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Mix together enchilada sauce, orange juice and broth
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Pour over pork and cover and cook on low for about 7-8 hours until pork is fully cooked
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Remove pork, shred
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Optional: Place in a cast iron skillet with a thin layer of canola oil and fry until crispy
