Spice up summer with this make-ahead meal that will please everyone after a day in the sun.
Recipe and photograph by Kimme Hargrove
2 pounds Boston butt pork roast
1 tablespoon fresh oregano, chopped
1 tablespoon salt
½ tablespoon pepper
2 teaspoons ground cumin
2 tablespoons olive oil
1 large onion, quartered
6 garlic cloves, minced
1 jalapeño, ribs/seeds removed, chopped
2 oranges, cut in half
3 tablespoons oil (vegetable or canola)
Mix oregano, salt, pepper, cumin and olive oil in a small bowl. Rub into meat, covering all areas. Place pork in a slow cooker. Sprinkle onion, garlic and jalapeño around meat. Squeeze juice from oranges over meat, and then stuff the side of the slow cooker with the remaining peel. Cover, and cook on low 8-10 hours (can be done overnight). Once the meet is tender, remove from the slow cooker, and shred. Serve warm or room temperature in flour tortillas, topped with Pickled Red Onions, Pico de Gallo and fresh cilantro.
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