To make this #dinnerdoneby9am I throw everything in the slow cooker in the morning, and turn to warm once the meat is done.
-1 (3-4) pork loin, shoulder or butt, cut into 4 smaller chunks
-1 Tbsp cumin
-1 Tbsp oregano
-1/2 Tbsp smoked paprika
-2 Tbsp brown sugar or honey
-2 tsp salt
-1 tsp pepper
-1/4 tsp cayenne
-zest and juice of 1 orange
-zest and juice of 1 lime
-4 Tbsp hot sauce
-1 c beer
-desired toppings: I like cilantro, banana peppers, red cabbage and the pickled onions below
Place pork in a greased slow cooker. Add cumin, oregano, paprika, brown sugar, salt, pepper and cayenne. Rub spice mixture into meat. Add zest and juice of orange, lime, hot sauce and beer. Cook on low for 8 hours, or until meat shreds easily with 2 forks. Shred meat. Place meat on a lined baking sheet. Broil for 5-10 minutes until meat gets a brown char. Sprinkle 1/4 cup of pan juices over the broiled meat. Serve with tortillas and toppings of your choice.
Pickled Red Onions
-1 1/2 cup white vinegar
-1/2 cup sugar
-1 tsp salt
-2 red onions, sliced
In a small pot, bring the vinegar, sugar and salt to a boil. Remove from heat. Pour over onions and allow them to marinate at least 30 minutes, but up to several days.
