Ingredients
4lbspork butt,or boneless country ribs, boneless, fat trimmed, cut into 2-inch cubes
2tspvegetable oil
1½tspsalt
¾tsppepper
1tspground cumin
1onion,peeled, quartered
2bay leaves
1tspdried oregano
2tbsplime juice,fresh
1½cupschicken broth
⅓cuporange juice
16corn tortillas
½cupcilantro,chopped
⅓cupred onion,finely diced
Preparation
Heat a large pot over medium heat, and add the oil. Season the meat with salt and pepper, then brown it in batches. Transfer the browned meat to a plate.
Place the browned meat it in a slow cooker along with the cumin, onion, bay leaves, oregano, lime juice, chicken broth, and orange juice.
Cover and cook on High for 4 hours or Low for 8 hours.
Remove the meat from the crockpot with a slotted spoon. Place the meat in a single layer on a sheet pan.
Broil the meat for 5 to 7 minutes or until golden brown and crispy.
Roughly shred the meat, then divide them between the tortillas.
Top with cilantro and red onion, then serve. Enjoy!
