Ingredients

4-5 lb pork roast

6 tablespoons taco seasoning
3/4 cup orange juice
optional: fresh lime juice and chopped cilantro for serving

Instructions

Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the orange juice over the roast.
Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)
Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot. Serve with a lime to squeeze over the meat, if desired.
For crispy carnita-style pork:
- Spread about 2 cups of the cooked pork across a nonstick skillet over medium high heat. Press it flat and let it cook about 2 minutes, until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.

Happy Monday Everyone! It a new month and a new year. So therefore it’s time for a new recipe. This month I share an easy Mexican pull pork with you all. If you have been reading my blog for a long time now. Then you know I love a good crockpot recipe.

I’m all about recipe that I can just throw in the crockpot and let it cook all day. While I’m at work. That way I can come to a nice cook meal that is ready to eat. For this Mexican pull pork. I layered it over a sweet potato vegetable mix. Which it was super yummy. That the whole family loved it.

HAVE A GREAT MONDAY!