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Scale

Ingredients:

3–5lb Pork Shoulder Roast

1 Onion, coarsely chopped

1 1/2 tbsp salt

1 tsp black pepper

4 cloves garlic, minced

Juice from 2 oranges

Rub:

2 dried Ancho & 2 dried Pasilla Peppers

1 tbsp dried oregano

1 tsp cumin

1 tbsp olive oil

1 tsp smoked paprika (optional)

Toppings (Optional – but pile them on!):

Shredded cabbage

Salsa or Pico de Gallo

Crumbly cheese like feta

Avocado

Diced onions

Generous portions of cilantro

Sour Cream

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Thoroughly dry and sprinkle salt and pepper all over the pork shoulder.

Rehydrate the peppers (soak in hot water for 20-30 min)

Puree the peppers in a food processor and mix with the rest of the rub ingredients

Apply the rub to the pork shoulder and place in slow cooker (fat cap up). Place onion and minced garlic on top, along with the squeezed orange juice.

Cook on ‘Low’ for 8-10 hours or on ‘High’ for 6 hours

The pork should be easily pulled off the bone. Remove the pork and pull it apart with 2 forks

Spread out the pulled pork in a lightly oiled, heated frying pan and pack down. Cook on med/high heat without turning until browned on one side

Remove pork and place in a serving bowl. Pour over some of the leftover juices from the slow cooker

Serve along with your favourite taco fixings- the more the merrier!