Ingredients

• 3 lbs Pork Loin Roast (trimmed of thick surface fat and cut into 2-inch chunks)
• 1 cup Chicken Bone Broth
• 1/2 cup fresh orange juice (about 1 large orange)
• 1/4 cup fresh lime juice
• 1 large white onion, roughly chopped
• 6 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tbsp dried Mexican oregano
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 bay leaves

Instructions

1. Place the pork chunks, bone broth, orange juice, lime juice, onion, garlic, jalapeño, oregano, cumin, smoked paprika, salt, pepper, and bay leaves into a slow cooker or Instant Pot. Toss to coat.
2. For Slow Cooker: Cook on LOW for 6 to 8 hours until the pork is fall-apart tender. For Instant Pot: Cook on Manual High Pressure for 60 minutes, followed by a 15-minute natural release.
3. Carefully remove the pork from the liquid (discard the bay leaves) and place it on a large rimmed baking sheet. Use two forks to shred the meat.
4. Ladle about 1/2 to 3/4 cup of the flavorful cooking liquid over the shredded pork to keep it incredibly moist.
5. Turn your oven’s broiler to HIGH. Broil the pork for 5-8 minutes, watching closely, until the edges are deeply browned and crispy. For extra crispiness, toss the meat halfway through and broil for another 2-3 minutes.
6. Serve hot with fresh cilantro, diced onions, a squeeze of lime, and warm tortillas or over a vibrant salad bowl.