It's been awhile since I've cooked a new recipe. But, no worries, I have been cooking a lot of my blog favorites. I always crave Mexican food especially juicy, carnitas, yum! Slow cooking the pork is so convenient, and the pico de gallo is really easy to throw together if you already some of the ingredients on hand. I cut the recipe in half since it is just me and Tim, but feel free to make the whole recipe for a group. I hope you enjoy!
- 5-6 lb pork shoulder or butt roast
- 3 cups of orange juice, or 3 large oranges, juiced
- 2 limes, zest and juice
- salt and pepper
Pico de gallo:
- 4 Roma tomatoes, deseeded and chopped
- 1/2 white onion, chopped
- 1-3 jalapenos, unseeded and chopped, depending on your taste
- 2 cloves of garlic, chopped
- 1/3 cup cilantro, chopped
- lime juice
- avocado, chopped (optional)
- salt & pepper
For the pork, season with salt and pepper, then rub the lime zest all over. Place in slow cooker and cover with orange juice and lime juice. Cook on LOW for 8-10 hours or HIGH for 5-6. Pull pork out of slow cooker and shred with two forks. Serve warm with corn or flour tortillas and desired toppings.
Meanwhile, for pico de gallo, place tomatoes, onion, jalapenos garlic and cilantro in food processor and pulse together, or chop all by hand and toss together. Sprinkle with lime juice and season with salt and pepper to taste. Add avocado last or serve on the side.
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