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6lbs of Pork Shoulder, divide into 3-4 chunks, can use less depending how many your feeding but also wanted leftovers.
Get two plates ready, one for the garlic the other for the spice mixture.
Get your crock ready, take the cilantro and bay leaves and lay them at the bottom.
Roll the pieces of pork in the garlic first then roll in the spice mix, place them in the crock over the cilantro and bay leaves.
Next come the toppings for the pork
Slice half an onion, large cuts
Use 4/5 peels from an orange
Place the orange peel and onion on top of the pork.
Add enough chicken broth to be even with the pork, don't cover it and wash the spices off the meat. Cover and refrigerate over night, or atleast for a few hours.
Cook pork on low for about 6-8 hours, started at the keep warm setting for about 5 hours then low for the last 2.
Cut peppers in half and take out the seeds, coat with olive oil.
Brown peppers for a few minutes.
Blot peppers and peel the skin off. Slice the peppers and set aside for when pork has been shredded and marinating in juices.
With a grater shred the queso cheese.
Shred the queso cheese and have a shot of tequila, chase it with an orange, tasty!!!
Take the pork and shred it with a fork, transfer it a baking sheet.
Crisp the pulled pork under the broiler on high for 3-5 minutes, depending on how crispy you want it.
I took about half of the broth out and added the crispy pork back into the crock and marinated for another 30 minutes.
Add the roasted peppers and more cilantro to the pulled pork.
With warm tortillas add pork, cheese, avocado, sour cream, salsa and jalapeños!!
And eat and enjoy with friends!! Happy Cinco De Mayo!! Not the best presentation but was quite hungry after a couple shots of tequila!! ;-)