adapted from Cooks Illustrated
yield: 6-8 servings
1 3 lb pork shoulder
3 tablespoons Mexican seasoning
1 teaspoon cinnamon
fresh ground salt & pepper
1 cup chicken stock
6 cloves of garlic
1 onion peeled and halved
1 medium orange, halved
2 bay leaves
juice from 1/2 of a lime
Cut pork into 4 large pieces and rub with spices. Add to crock pot, pour chicken stock around meat, and add remaining ingredients. Cook for 6-7 hours on low setting.
Transfer pork to a 13 x 9 casserole dish and use a fork to gently shred, removing any bones and fat cap. Remove any debris from cooking liquid and transfer to a saucepan. Simmer, stirring frequently, until thick and syrupy, then pour over pork.
Broil on high until to of meat is golden brown and the degrees are crisp, 5-8 minutes. For crispier meat flip and continue to broil an additional 5-8 minutes.
The Mexican seasoning blend that I used contains: Cumin, onion, oregano, garlic, paprika, pepper and thyme.
This printable recipe from StartingtoSimmer.blogspot.com
