30 minutes total prep time
1 pork shoulder roast ~ 6-8 pounds
1 medium onion, rough chopped
1 Tbsp. minced garlic
1 can of tomatoes
1 Tbsp. cumin (optional)
2 Tbsp. oregano
3/4 cup orange juice
2 Tbsp. salt
1 Tbsp. pepper
Tostadas or fresh corn tortillas (We like Guerrero's Tostadas)
In a slow cooker, place pork roast, onion, garlic, tomatoes, cumin, oregano, orange juice, salt and pepper. Stir. Fill rest of the way with water to cover pork. Cook on low for 8-10 hours. (Just enough time to go to work and return to a delicious smelling house!)
After 8-10 hours, remove roast from slow cooker and place on large cutting board. Using two forks, pull pork apart into shredded pieces. The meat should fall easily from the bone. Place shredded pork in a bowl and cover with remaining juice and vegetables from slow cooker.
2 cups diced pineapple (fresh or canned)*
1 medium onion, finely chopped
Small bunch of cilantro, chopped
1/2 jalapeno, chopped fine and seeds removed (optional)
Juice of 1 lime
Salt to taste (about 1 1/2 tsp.)
Combine pineapple, chopped onion, cilantro, jalapeno, lime and salt in a bowl. Stir.
Serve pork atop crisp tostadas. If you can't find tostadas in your local supermarket, corn tortillas make perfect tostadas. Place each tostada on the BBQ or in a hot frying pan for several minutes on each side or until crisp. Remove from heat and immediately sprinkle with fresh lime juice and salt. Serve immediately.
*Be sure to have extra plain pineapple on hand for the kids or those who prefer it to the salsa. We like to use a whole fresh pineapple, cut and cored. We serve the pork with salsa and fresh pineapple slices on the side. A perfect summer treat!