Description

A flavorful and tender slow cooker main course that delivers melt-in-your-mouth shredded meat with crispy, caramelized edges, perfect for easy weeknight dinners.

Ingredients

Scale

3–4 pounds roast shoulder (1.4–1.8 kg)
1 cup orange juice (240 ml)
2 tablespoons lime juice (30 ml)
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1½ teaspoons salt
½ teaspoon black pepper
2 bay leaves
1 medium onion, sliced
½ cup vegetable broth (120 ml)
2 tablespoons olive oil

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Instructions

Step: Trim any large chunks of excess fat from the roast, then cut into 3-4 large chunks.
Step: In a small bowl, combine cumin, oregano, chili powder, salt, and black pepper. Rub the spice mix all over the meat pieces.
Step: Place sliced onions and bay leaves at the bottom of the slow cooker. Lay the seasoned meat chunks on top.
Step: Pour orange juice, lime juice, and vegetable broth evenly over the meat.
Step: Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender and falls apart easily.
Step: Remove meat to a cutting board and shred with two forks. Discard bay leaves.
Step: Heat olive oil in a large skillet over medium-high heat. Add shredded meat in batches, pressing slightly with a spatula. Cook undisturbed for 3-4 minutes until crispy and golden on one side, then flip to crisp the other side. Alternatively, spread shredded meat on a baking sheet and broil for 5-7 minutes, watching closely to avoid burning.

Notes

Do not crowd the pan when crisping the meat to avoid steaming. Drain excess juices before crisping. Leftovers freeze well before the final crisping step. Adjust seasoning after cooking if needed. For a restaurant-quality finish, broil the meat for crispy edges.

Prep Time: PT15M
Cook Time: PT8H
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1/6th of recipe
Calories: 350 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 95 mg