Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 6 | Suggested prep time: 15 minutes | Estimated cooking time: 480 minutes
Ingredients
- 2 pounds boneless pork shoulder, thawed
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/2 cup water
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, optional
Instructions
- Place pork in a 4- to 6-quart slow cooker.
- Stir citrus juices, water, cumin, garlic powder and optional salt; pour over the pork.
- Cover and cook on LOW for 8–10 hours until fork-tender and easy to shred. Pork must reach at least 145°F with a 3-minute rest, but shoulder generally needs substantially longer cooking to become shreddable.
- Transfer to a dish, remove excess fat, and shred with two forks. Moisten with cooking juices and serve.
Low-energy prep tip
Load a slow cooker while seated, then let it cook with no stirring.
Recipe notes
Use the slow-cooker method described here. These liquid amounts and timings are not pressure-cooker instructions.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.