Just a quick list from a website I pulled...P.D.X. wrote:Prep?BSF21 wrote:Pork shoulder is my favorite. Leftovers for a week. goes great on sandwiches, on it's own, in tortillas...P.D.X. wrote:Anyone got any good (non-chili) crock-pot recipes? Quick and easy is always a plus.
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
You can probably sub whatever spices you'd prefer in your pork rub on there. I cut the oranges in half, squeeze them in and then throw the spent halves in there too. I also like to dice up a few jalepenos and chuck em in there as well. Splash of beer if you like. Throw it in there for 6-8 hours on low. Some people say sear the butt first but you're gonna be tearing it apart anyway so I reckon the crust on the outside doesn't matter too much. This also says just peel the garlic, but I like garlic so I'd add a few cloves and at least smash it before it goes in.
Save the liquid. It's good flavor if it dries out after you store it. You can also shove some of the shredded stuff under the broiler for a few minutes for carnita goodness.