Nice easy weeknight meal that’s ready when you are. Minimal prep and with the gallon baggie, cleanup is fast. Before refrigerating the filled baggie overnight, I place it in a large bowl. If the bag happens to leak, the bowl will catch it and will save you a cleanup.
2 Pd. Boneless Pork shoulder
4 tsp. Oregano, dried
2 tsp. Cumin
1 Onion, chopped
4 Garlic Cloves, chopped
1 Jalapeno, seeded and chopped
1 Lg. Orange
1 Tbsp. Olive Oil
In a large gallon ziplock plastic baggie, combine the oregano, cumin, onion, garlic, oil and jalapeno. Cut the orange in half and squeeze the juice into the bag. Add the oranges halves as well into the bag. Cut the pork shoulder into 2 or 3 large pieces and season with salt and pepper. Add the pork to the bag and rub the mixture to thoroughly coat. Seal tightly and refrigerate 6 – 24 hours. Place pork and any accumulated juices into a slow cooker. Arrange orange halves on top of pork. Cover and cook on low for 8 – 10 hours until meat is very tender. Remove pork to platter to cool slightly. Discard orange halves. Transfer the cooked onions and juices to a blender and puree into a sauce. Return sauce to slow cooker. Shred pork and return to slow cooker. Adjust all seasonings. Heat cooker to high and let pork simmer for about 30 minutes or until hot. Serve with tacos, as a side over rice or as a filling for quesadillas.
