Ingredients:

  • 4 lbs Boneless Pork Shoulder (Boston Butt)
  • 2 tbsp Kosher Salt (divided)
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Mexican Oregano
  • 1 tsp Ground Cumin
  • 1 tbsp Chilli Powder (Mild)
  • 1 tbsp Smoked Paprika
  • 1 medium Yellow Onion, roughly chopped
  • 8 large Fresh Garlic Cloves, smashed
  • 1/2 cup Fresh Orange Juice
  • 2 tbsp Fresh Lime Juice
  • 1 cup Chicken Stock (Low Sodium)
  • 2 Bay Leaves
  • 2 tbsp Vegetable Oil or Lard (for searing)

Instructions:

  1. Prepare the Pork: Pat the pork shoulder dry. Trim off excess fat or silver skin. Cut the pork into 2-inch chunks for faster cooking and maximum flavour absorption.
  2. Make the Rub: In a small bowl, combine 1 tablespoon of the salt, pepper, oregano, cumin, chilli powder, and smoked paprika.
  3. Season: Thoroughly rub the spice mixture over all surfaces of the pork pieces.
  4. Heat the Pan: Heat 1 tablespoon of oil or lard in a large skillet over medium-high heat until shimmering.
  5. Sear: Sear the pork pieces in batches until they develop a deep brown crust on two sides (about 3 minutes per side). Transfer the seared pieces to the slow cooker insert.
  6. Add Aromatics and Liquid: Place the roughly chopped onion and smashed garlic around the pork. Add the orange juice, lime juice, remaining chicken stock, the remaining 1 tablespoon of salt, and bay leaves.
  7. Cook: Cover the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours, until the pork is absolutely fork-tender.
  8. Strain the Liquid: Carefully transfer the cooked pork pieces to a large bowl. Discard the bay leaves. Pour the remaining cooking liquid into a measuring cup and let stand for 5–10 minutes.
  9. Separate the Fat: Skim off about 1/4 cup (60 ml) of the liquid fat that rises to the top and reserve it.
  10. Shred: Using two forks, shred the pork into rustic, chunky pieces (do not shred finely).
  11. Prepare for Crisp: Preheat your oven grill (broiler) to high. Line a large baking sheet with foil. Spread the shredded pork evenly across the sheet.
  12. Add Flavour and Crisp: Drizzle the reserved 1/4 cup of skimmed cooking fat over the pork. Toss gently to coat.
  13. Grill/Broil: Place the tray under the hot grill, about 6 inches from the heat. Broil for 5–8 minutes, flipping the meat halfway through, until the edges are dark, crisp, and beautifully caramelised.
  14. Serve: Serve immediately, adding an extra squeeze of fresh lime juice over the top for brightness.