Ingredients
Scale
- 2 tablespoons freshly squeezed orange juice, about 1/2 orange
- 1/4 cup freshly squeezed lime juice, about 1 lime
- 1/4 cup soy sauce
- 3 tablespoons TABASCO® Sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- salt, to taste
- 2 pounds boneless pork shoulder
- La Banderita Corn Tortillas
- Toppings: Pickled red onions
- Ole Fresco, crumbled
- Chopped cilantro
Instructions
- Spray crockpot with cooking spray.
- Place juices, soy sauce, TABASCO® Sauce, and spices into crockpot.
Whisk together. - Place pork into crockpot and use spoon to coat with some of the juices.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Uncover and shred pork with two forks.
- Taste and season with salt, if necessary.
- Place shredded pork into tortillas and top with pickled red onions, Olé Fresco, and cilantro.