adapted from Crockpot365
2 pounds pork shoulder
Juice of one large orange, about 1/2 cup*
Juice of one large lime, about 1/4 cup*
*I zested the orange and lime before squeezing the juice
7 cloves whole garlic
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
sour cream, cheddar, pico de gallo, corn salsa, scallions, guacamole or sliced avocado
In a small bowl, combine the salt and cumin. Rub mixture on the pork and place pork in the crock pot.
Add the garlic. Pour the citrus juice and beef broth over the pork.
Cook on low for 8-10 hours or until the pork shreds easily with a fork.
Shred the meat and check seasoning. Add the zest of the lime and orange if desired.
I serve over cilantro lime rice or on corn tortillas for a delicious gluten free meal.
Serve with your favorite toppings.
Cilantro Lime Rice
adapted from Martha Stewart
1 cup rice
1/2 cup cilantro
2 tablespoons lime juice*
1 tablespoon olive oil
1 garlic clove
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and a pinch of salt, cover, and reduce to a simmer. Cook until water is absorbed and rice is tender.
While the rice is cooking, combine the cilantro, lime juice, oil, garlic, and 2 tablespoons water. Blend until smooth. Taste and season with salt. *Disclaimer: I love a strong lime flavor so I added the juice of a whole lime along with some zest to amplify the flavor.
Add the cilantro lime mixture to the cooked rice and fluff with a fork.