One of many things Bret and I both love is Mexican food! Aside from his Kansas BBQ, I think it’s safe to say that it his favorite type of food! We have a little Mexican restaurant near our apartment that we frequent quite a bit! We wanted to try to make a healthy version of one of our favorite meals, so we can enjoy it with a little less guilt.
Its quite similar to one of our favorite Cuban meals: vaca frita! You let the meat cook in the crock pot on high for about 6 hours, then shred it and fry it in the pan! We just used a different meat and seasoned it a little differently. Then topped it with all of our favorite taco fix ins!
Heres how we made it:
– ~5lbs pork shoulder/butt (bone it)
– 1 onion
– 1 jalapeno
– 6 cloves of garlic
– 1 & 1/4 cup orange juice (We used trop 50)
What to do:
1. Rinse and dry the Pork Shoulder.
2. Combine ingredients for the rub: 2 tbsp olive oil, 2 tbsp ground cumin, 1 tbsp oregano, 1/2 tbsp cayenne, 1/2 tbsp paprika, 2 tsp salt, 1 tsp pepper. (We eye balled most of the ingredients!) & Rub it all over the pork!
3. Place pork in the crock pot & cover with the orange juice.
4. Chop the onion, jalapeno (seeded and diced) and mince the garlic. Combine and place over the pork in the crock pot (fat side up).
5. Cook on high for 6 hours. (Or low for 8-10 hrs). The pork should be tender and fall off the bone.
6. Remove the pork from the crock pot and let rest. Remove the fat pad from the top of the pork. Then shred it (using two forks).
7. Heat pan on high with olive oil. (We used a cast iron skillet).
8. Place shredded pork in skillet until it becomes golden and crispy.
9. Pour over the left over juices from the crock pot (this is the seasoning for the meat).
(Repeat steps 8&9 in batches so you don’t over crown the pan)