Ingredients
Scale
- 1 4 to 5 pound boneless pork butt or pork shoulder
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons smoked paprika or regular paprika
- 1 teaspoon black pepper
- 2 tablespoons minced garlic
- 1 1/2 cups diced onion
- 1/2 cup cola or Dr. Pepper
- 1/2 cup orange juice
- 1/4 cup lime juice + additional for serving
Instructions
- Remove the pork from the fridge and pat it dry with a paper towel; set aside.
- In a small bowl, combine the dry seasonings.
- Rub all sides of the pork with the seasoning mixture and place the pork (fat-side up) in the slow cooker. If there's extra seasoning, sprinkle it on top.
- Top with the minced garlic and diced onion.
- Pour the soda, orange juice, and lime juice down the sides of the slow cooker.
- Place the lid on the Crock Pot and cook on high for 5 hours or on low for 8 hours or until it easily shreds with a fork.
- Remove the meat from the juices and shred the pork. Add it back to the juices to keep it nice and moist!
Notes
For extra tenderness, allow the pork to rest before shredding.
Serve with additional lime juice for added flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 335
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.