Juicy, crispy, Mexican pork is perfect for tacos, burrito bowls, enchiladas, and nachos!
- 1 (4-5 pound) boneless pork butt roast
- 1 medium onion, halved
- 4 garlic cloves
- 1 chipotle pepper in adobo (see note)
- 2 whole cloves
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 cup orange juice
Place pork roast (fat side up), onion halves, garlic cloves, chipotle pepper, and cloves in slow cooker. Sprinkle with salt, pepper, cumin, and oregano. Pour orange juice over pork. Cover and cook 5-6 hours on HIGH or 8-10 hours on LOW.Remove cooked pork roast from slow cooker and shred finely using two forks.Fish out garlic cloves and chipotle pepper and place in a blender along with 1 1/2 cups of the residual liquid and blend together.Place a large skillet over high heat. Once hot, add the shredded pork and cook for 5-7 minutes, until pork is your desired crispiness. Pour in the liquid and cook 1-2 minutes more. If I'm making this for a crowd, I like to crisp it ahead of time and return to the (cleaned out) slow cooker to keep warm until we're ready to eat. Crispiness holds up well!
If storing to eat later, I hold off on crisping until we're ready to eat it. Shredded pork freezes really well, too! I usually freeze whatever we're not eating prior to crisping. The liquid gets frozen in ice cube trays and a couple cubes get thrown in the pan whenever the pork gets crisped.