My kids enjoy any food that they can pick up with their hands so it’s been a creative challenge to incorporate this into meal time. I came across a slow cooker pulled pork recipe a long time ago and have always used it for summer sandwiches. It’s not always cooked the same and I change up the seasoning as well but it never fails. Using pita bread my kids can pick this up and not have to worry about a mess. Set it up so the family can pick and choice their own toppings.
1 boneless pork shoulder roast between 3 and 4 pounds
1/3 lime juice
2 tablespoons water
1 bay leaf
6 cloves garlic minced up
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 tablespoons olive oil
1 large onion diced
Cut the roast in half. Pierce several times with a fork. Place in a large resealable plastic bag or a shallow dish. Combine all the other ingredients (expect the onion and oil ) and pour over roast. Cover the roast and refrigerate overnight turning once or twice to coat.
In the morning , drain reserving the marinade. In a skillet over medium heat , heat the oil and onion. Add the roast and brown on all sides. Take onion and the roast and place in slow cooker. Pour marinade over roast and cover to cook. Cook on high for about 2 hours. Then bring down the heat to low for the remaining 6-8 hours or until the meat is tender. Discard the bay leaf. Shred of thinly slice for sandwiches or pork tacos.
You can use the juice in the cooker, skim off the fat and bring the juice to a boil in a sauce pan on the stove. It’s great for dipping if your having sandwiches. I sometimes use this juice when I make beans, brings a great flavor.