Ingredients
4lbspork roast,such as pork butt
2tspvegetable oil
1½tspsalt
¾tsppepper
1tspground cumin
1onion,peeled and quartered
2bay leaves
1tspdried oregano
2tbsplime juice,fresh
1cupchicken broth
⅓cuporange juice
1tbspchili powder
16flour tortillas
1½cupspico de gallo
½cupcotija cheese,finely grated
Preparation
Add the oil to a large pot and heat over medium high heat. Sprinkle the salt and pepper all over the pork roast.
Brown the pork roast on all sides. Transfer the roast to a slow cooker.
Add the cumin, onion, bay leaves, oregano, lime juice, chicken broth orange juice and chili powder to the slow cooker.
Cover and cook on High for 4 hours or Low for 8 hours.
Remove the onion and bay leaves from the crock pot. Shred the pork with two forks.
Warm the flour tortillas and divide the pork between the tortillas. Top with pico de gallo and cotija cheese, then serve. Enjoy!
