- 1 T. olive oil
- 1 (4-5 pound) pork shoulder/pork butt trimmed of excess fat
- 1 lime, juiced
- 5 cloves garlic, minced
- 1 medium onion, roughly chopped
- 1 (4-ounce) can diced green chiles
- 1 cup chicken broth
- 3 bay leaves
- 1 T. chipotle chili powder
- 1 t. pepper
- 1 t. salt
- 1 t. chili powder
- 2 t. cumin
- 2 t. oregano
DIRECTIONS
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
- Remove the meat from the slow cooker and shred. (Make sure to keep the liquid).
- Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
- Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss. Pour an additional ¼ cup liquid over the crispy pork and serve immediately.
- Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy.
- The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 month.
Recipe Author: Chefsavvy