Description
Easy crockpot meal with loads of flavour
Ingredients
6 pound pork loin
6–8 cloves garlic
3 onions
2 Tbsp chili powder
1 Tbsp salt
4 tsp cumin
4 tsp oregano
2 tsp black pepper
1 bay leaf
1 jalapeño
1 orange
1 lime
Instructions
Using a vegetable peeler, carefully peel the lime and orange, making sure the white pith is left behind. Then cut the fruit in half and squeeze out all the juice. Set aside.
Combine chili powder, cumin, oregano, salt and pepper. Cut pork into fist-sized pieces (approximately 1 pound each). Press seasoning into all sides of the pork. Peel and cut onions into chunks. Peel and cut garlic cloves. Cut jalapeño to remove ribs and seeds, and cut into pieces.
Layer seasoned pork, onion, garlic, jalapeño, lime and orange peel in the crockpot. Pour lime and orange juice alongside the meat (to not wash off seasoning), add bay leaf. Cook on low for 8 hours or high for 4 hours. Remove bay leaf.
Shred meat. Place on foil-lined baking sheet and broil for 3-5 minutes, or until lightly crispy. Serve in tacos, on nachos, on a salad, or straight off the pan.
Notes
Make ahead: Meat can be packaged and frozen for future use before the broiling step. This makes an easy meal for crazy nights — simply thaw and broil the pork.
