So if you remember from our the Yum Yum Sauce recipe, our good friends cook for us more than they should. We were out and about and Selina called my wife and asked if we would like to stop over for dinner because, as she put it: she made to much. I hated to intrude but she insisted on feeding us, and who am I to say no to free food right. Not only was it free, but it was AMAZING and so delicious. Selina is such an amazing cook. I walked in the door and it just hits you. The spices and aromas from the crockpot make your mouth water.
This is a crockpot recipe, one of the best kind in my book. Set it and walk away, come back and yea…dinner! This recipe reminded me of food truck carnitas, they were that good. You know, the kind that when you bite into them, juice just runs all over your mouth and you have to lean forward so that juice doesn’t get all over you! Yea, that good.
We sliced some avocados, added some fresh tomatoes and lettuce, added some cheese and some sour cream….magic in your mouth.
I’m sitting here two days later thinking, I really need to eat the left overs she sent home!! Enjoy everyone, it’s an amazing dish! You’ll definitely want more than one bite!
- 4-5 pounds boneless pork shoulder
- 2 tsp sea salt
- 1 tsp ground black pepper
- 4 tsp oregano
- 2 tbsp cumin
- 3 tbsp olive oil, divided
- 3 onions dices
- 8 cloves garlic, minced
- 2 jalepenos
- 2 tbsp onion powder
- 1 tsp chili powder
- 1 tsp red pepper flakes
- 6 bay leaves
- 1 lemon/lime
- whole grain tortillas of your choice
- diced tomatoes, shredded lettuce, shredded cheese (optional toppings)
- Mix one tablespoon of the olive oil and then add salt, pepper, oregano, cumin and together and rub evenly all over the pork.
- Place in the crockpot and add the garlic, onion, chili pepper, onion powder, red pepper flakes, and the bay leaves
- Squeeze the lime juice over the top.
- Cover and cook on low 8-10 hours (or high 4 hours.)
- Once the meat is tender enough to shred with a fork.
- We strain the meat, and it's still super juicy! Enjoy