Ingredients
Scale
- 1 6- to 8-pound bone-in pork butt, also called pork shoulder
- 2 tablespoon canola oil or grape seed oil
- 2 tablespoons seasoning salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 onion (chopped)
- 2 bay leaves
- 1 to 2 cups organic low sodium chicken broth
Instructions
- Season pork butt generously with season salt and pepper. Add oil to skillet or dutch oven and heat. Sear pork until golden brown on all sides. Remove from skillet and place in your slow cooker. Sprinkle with oregano and add broth, bay leaves, onion, and garlic. Cook on low for 6 to 8 hours until pork easily shreds with a fork.
- Pork can be cooked in a dutch oven, covered at 300 degrees for 4 to 6 hours.
- When finished, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Add some of the left over juice.
- Garnish heated tortillas with organic black beans, pico de gallo, cheese, and radishes.
Notes
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