Description
Tender, slow-cooked pork shoulder shredded and crisped under the broiler, served with a rich and tangy creamy garlic sauce.
Ingredients
Scale
- 4 lb pork shoulder, cut into large chunks
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 4 cloves garlic, minced
- 1/2 cup orange juice
- 2 tbsp butter
- 3 cloves garlic, minced (for sauce)
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 tbsp lime juice
Instructions
- Rub the pork shoulder with salt, pepper, cumin, and oregano until evenly coated.
- Place pork in the slow cooker with minced garlic and orange juice. Cook on low for 8 hours or high for 4 hours.
- Transfer the pork to a large baking sheet and shred into chunks using two forks.
- Place the baking sheet under the broiler for 3-5 minutes until the edges are brown and crispy.
- In a small saucepan, sauté garlic in butter over medium-low heat until fragrant.
- Stir in heavy cream and simmer for 3 minutes until slightly thickened.
- Remove from heat and whisk in sour cream and lime juice until smooth.
- Serve the crispy pork on tortillas or in bowls and drizzle with the creamy garlic sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired