Ingredients
- 1 medium-sized yellow onion, chopped
- 4 cloves garlic, minced
- 4.5 to 6 pounds bone-in shoulder roast
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground paprika
- 2 tsp ground cumin
- 1 tbsp sea salt
- 1 ½ cups orange juice
- ½ cup fresh lime juice
- 1 tbsp chicken bouillon
- 1 batch mojo sauce
- 1 batch pickled red onions
- 2 avocados
- 1 bunch green onions, chopped
- Cooked brown rice
Instructions
- Prepare the mojo sauce by blending all ingredients until smooth, then refrigerate.
- Sauté the chopped onion in a large skillet for 4 to 6 minutes until golden brown; add minced garlic and cook for an additional 2-3 minutes until fragrant.
- In a small bowl, mix garlic powder, onion powder, paprika, cumin, and sea salt.
- Pat the pork roast dry and rub the spice mixture all over, ensuring full coverage.
- Heat a large skillet over high heat with oil; sear the pork on fat side down for 3 to 4 minutes until golden brown, then sear the other side.
- Place the seared pork in the crock pot with sautéed onion and garlic. Mix orange juice, lime juice, and chicken bouillon; pour over the pork.
- Cover the crock pot and cook on low for 8 to 12 hours.
- After cooking, shred the pork with two forks and return it to the crock pot until ready to serve.
Last Step:
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For extra flavor, let the mojo sauce sit in the fridge for a few hours before blending.
Serve with fresh avocado and green onions for a delicious topping.
This dish is perfect for meal prep and can be enjoyed over several days.
- Prep Time: 20 minutes
- Cook Time: 500 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg