Shredded Pork Shoulder with Citrus and Adobo Chilies

When the seasons change and the weather turns colder, it’s the perfect time to break out my crock pot. Slow cooking is the way to go for making delicious recipes all season long.  You can make this pork for sliders, sandwiches, soups, and chilies.


5 lbs. pork shoulder 

1 yellow onion, cut in quarters or large dice

1 small head of garlic; peeled

3 adobo chilies

2 oranges; zested, then juiced

2 bay leaves

1 tbsp. oregano

2 tbsp. celery seed

3 cups water, or stock

pepper, to taste


Lightly season the outside of the pork with salt, pepper, oregano, and celery seed.

Place the pork shoulder in the slow cooker and add the water or stock. Wash, peel, and cut the onion to a large dice and add to the cooker. Peel the garlic and leave whole, and add to the cooker.

Add in the bay leaves.

Zest the orange and add the juice, give everything a stir and you’re done.

Cook on low for 8 hours.

Once the pork is cooked, it will be fork tender and easy to shred.

Happy cooking!


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