- My Dominican Kitchen
THE RECIPE
Pork Shoulder
Chicken Bouillon
Onions
Garlic
1
2
3
4
5
6
Lime Juice
Other seasonings (cumin, oregano, chili powder, salt, black pepper)
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SERVINGS
12
COURSE
Main
TIME
10 minutes
CUISINE
Mexican
– Rinse and dry the pork shoulder. Rub all over with cumin, oregano, bouillon, chili powder, salt and pepper.
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– Place the pork in a slow cooker. Top with the minced garlic, onion, lime juice and water. – Slow cook on low for 10 hours or on high for 6 hours.
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– Pork should be tender enough to shred. Remove from slow cooker (reserve liquids), place onto a baking sheet, and let cool slightly. Then shred using two forks. Spread the meat evenly into one layer. Drizzle with ½ cup of the cooking liquid.
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– Broil for 3 minutes, flip the meat, and broil another 3 more minutes.
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– Serve hot with grilled vegetables, corn tortillas, and toppings of your choice.
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