Ingredients
Scale
- 4–5 lbs boneless pork shoulder or pork butt, cut into large chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 cup orange juice
- 1/4 cup lime juice
- 1 cup chicken broth (or enough water to cover the bottom)
Instructions
- Pat the pork dry and season generously with kosher salt, black pepper, and chili powder to create a flavorful dry rub.
- Heat oil in a large Dutch oven over medium heat. Sear the pork on all sides until lightly browned.
- Transfer to a slow cooker and pour in orange juice, lime juice, and chicken broth.
- Cover and cook on low for 8 hours or high for 4–5 hours until the meat is tender and shreds easily.
- Preheat broiler. Spread shredded pork on a sheet pan or baking sheet. Spoon some cooking liquid over the top.
- Broil until edges are golden brown and crispy, about 5–7 minutes.
- Serve warm with tortillas, rice, or in tacos.