Uploaded May 2026 | Updated September 2026, 2 weeks ago
Beautifully spiced slow-cooked shredded pork, fried up to crisp perfection and served up in soft tacos with the most amazing cooking liqueur for dipping!
Ingredients
2-2.25 kg (4.4 lbs – 5 lbs) rolled, boneless, shoulder of pork skin removed, but fat left on
1 medium onion peeled and diced
5 cloves garlic peeled and minced
120 ml (1/2 cup) fresh orange juice this is approx. the juice from 2 oranges
2 tsp salt
1 tsp black pepper
1 tsp chilli flakes optional – leave out if you don’t like it spicy
1 tbsp dried oregano
2 tbsp cumin
For frying:
2 tbsp oil
Instructions
✅Place the pork in the slow cooker, fat side up.
✅Add the onion and garlic around the sides of the pork, then pour over the orange juice. It doesn’t seem like a lot of liquid, but the pork will release liquid as it’s cooking.
✅Sprinkle on the salt, pepper, chilli flakes, oregano, and cumin.
✅Cook on low for 9-10 hours or high for 7-8 hours.
✅Remove the pork from the slow cooker and place on a chopping board (I use two sets of tongs).
✅Shred the pork into pieces, discarding any large chunks of fat.
✅Heat the oil in a large frying pan, over a medium-high heat.
✅Add the shredded pork (use tongs and try to leave as much liquid behind as possible).
✅Fry for 8-10 minutes, moving around the pan occasionally, until you get some nice crispy bits (don’t move it around too much or it won’t crisp).
✅Once the pork is browned and crispy, add in a good ladleful (about 240ml/1 cup) of pork cooking juices to the pan and allow it to bubble for a few minutes. This adds extra flavour and juiciness to the pork.
✅Turn off the heat and serve the pork alongside a jug of the remaining liquid from the slow cooker for drizzling. Go easy at first, as it’s quite salty.
Beautifully spiced slow-cooked shredded pork, fried up to crisp perfection and served up in soft tacos with the most amazing cooking liqueur for dipping!
Ingredients
2-2.25 kg (4.4 lbs – 5 lbs) rolled, boneless, shoulder of pork skin removed, but fat left on
1 medium onion peeled and diced
5 cloves garlic peeled and minced
120 ml (1/2 cup) fresh orange juice this is approx. the juice from 2 oranges
2 tsp salt
1 tsp black pepper
1 tsp chilli flakes optional – leave out if you don’t like it spicy
1 tbsp dried oregano
2 tbsp cumin
For frying:
2 tbsp oil
Instructions
✅Place the pork in the slow cooker, fat side up.
✅Add the onion and garlic around the sides of the pork, then pour over the orange juice. It doesn’t seem like a lot of liquid, but the pork will release liquid as it’s cooking.
✅Sprinkle on the salt, pepper, chilli flakes, oregano, and cumin.
✅Cook on low for 9-10 hours or high for 7-8 hours.
✅Remove the pork from the slow cooker and place on a chopping board (I use two sets of tongs).
✅Shred the pork into pieces, discarding any large chunks of fat.
✅Heat the oil in a large frying pan, over a medium-high heat.
✅Add the shredded pork (use tongs and try to leave as much liquid behind as possible).
✅Fry for 8-10 minutes, moving around the pan occasionally, until you get some nice crispy bits (don’t move it around too much or it won’t crisp).
✅Once the pork is browned and crispy, add in a good ladleful (about 240ml/1 cup) of pork cooking juices to the pan and allow it to bubble for a few minutes. This adds extra flavour and juiciness to the pork.
✅Turn off the heat and serve the pork alongside a jug of the remaining liquid from the slow cooker for drizzling. Go easy at first, as it’s quite salty.
