|Posted by Stacey @ Savory & Sweet on June 25, 2013 at 9:00 AM|
MAKES ABOUT 24 TACOS
2.5 lb Pork Loin, (usually comes as 2 pieces of loin per package)
1 Large White Onion, roughly chopped
1 Whole Orange
1 Whole Lime
1 Jalapeno, deseeded and finely chopped
4 Cloves of Garlic, smashed
2 Tablespoons Extra Virgin Olive Oil
2 Packages of 12 Flour Tortillas
FOR DRY RUB:
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/2 Tablespoon Dried Oregano
2 Teaspoons Paprika
1/2 Tablespoon Cumin
2 Teaspoons Salt
1-1/2 Teaspoons Freshly Ground Pepper
Pour 2 tablespoons of EVO oil to cover the bottom of the crock pot.
Combine ingredients for dry rub in a small bowl. Add more or less of any ingredient per your taste.
Sprinkle rub all over pork and rub in so it is completely covered. Place in crock pot.
Cut the orange and lime in half, and squeeze the juice of both over the meat. Leave the orange & lime on top of the meat. Also add in the smashed garlic, finely chopped jalapeno and roughly chopped onions.
Cook on High for 5-6 hours. (Low heat 8-9 hours)
You can tell they are done when you try to pull them out and the just fall apart in your tongs. (I forgot to take a picture of the finished pork, my tummy was distracting me! :))
Place pork on plate and pull apart with a fork. Put pulled pork back into liquid in crock pot for another few minutes to soak in the juices.
You can serve with any toppings you desire. I topped mine with fresh pico de gallo, sliced avocado, cheese and sour cream.