crockpot citrus pulled pork
Ingredients
7 lbs pork shoulder/butt, trimmed of excess fat
2 medium onions, chopped
6–7 garlic cloves, minced
2 ½ cups chicken broth
Juice of 2 limes
Juice of 2 oranges (or 1 cup orange juice)
2 packs of taco seasoning
2 tsp salt (adjust to taste)
1 tsp black pepper
Instructions
Place the onions and garlic in the bottom of your crockpot.
Add the pork shoulder on top.
In a bowl, whisk together broth, citrus juices, and taco seasoning. Pour over the pork.
Cover and cook on Low for 10–12 hours or High for 7–8 hours, until the pork is fall-apart tender. Check it every few hours to ensure the pork is being cooked evenly!
Remove the pork, shred with two forks, and return to the juices for at least 10 minutes to soak up flavor.
How to Serve
Tacos: Layer shredded pork into corn or flour tortillas, top with cilantro, diced onions, salsa, cotija cheese (or fat free feta), and a squeeze of lime.
Taco Bowls: Start with rice, add pork, then load on toppings like mango salsa, pickled onions, avocado, cilantro, and a Greek yogurt sauce (greek yogurt, lime juice, tajin) in place of sour cream.
Meal Prep: Portion pork into containers with rice, veggies, and toppings for grab-and-go balanced lunches.
Storage & Leftovers
Store shredded pork in an airtight container in the fridge for up to 5 days, or freeze in portioned bags for up to 3 months.
Reheat in the microwave or stovetop with a splash of broth to keep it juicy.
For a standard 4 oz (113 g) serving of shredded pork shoulder (cooked, no sauce):
Calories: ~336
Protein: ~31 g
Fat: ~25 g
Carbs: 0
