INGREDIENTS

2lbs Pork Butt (I like bone in for more flavor so if using bone get 2.5-3lbs)
2 Tbsp avocado oil
1 medium white onion, diced
1 garlic clove, finely diced
1 lime, juiced
3-4 cups orange juice, more as needed
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp smoked paprika
1 Tbsp ground coriander
JF Universal Salt, to taste
Fresh ground pepper, to taste

TOPPINGS

JF California Style Guacamole
JF Pico de Gallo
JF Pickled Onions
Plant-based cheese 
Cabbage, shredded
A squeeze of lime juice

PROCESS

Cube the pork butt into large chunks. Add avocado oil to a large sauté pan and brown the meat over medium-high heat (remember brown meat means more flavor.) Turn the meat to give each side a nice sear.

Towards the end of searing add the diced onion and garlic and give it a fast stir in the sauté pan, approx. 2 min on medium-low heat. Pour entire sauté pan into your slow cooker making sure all the juices and pan drippings from the browning are included.

In a small bowl combine the chili powder, cumin, smoked paprika, coriander, and JF Universal Salt. Give it a stir. Pour all the spices over the meat in the slow cooker. Add the lime juice and the orange juice just to cover the meat and stir it all together. Add about four turns of fresh ground pepper and cover the pot. Set slow cooker to 6 hours and go on your way …

In 6 hours you will have amazing fork tender meat for your tacos or rice bowls, another one of my kid's favorites AKA Deconstructed Tacos. Use a fork to separate the meat and stir in the remaining juices. Serve on fresh tortillas with toppings of your choice.

A few of my favorite toppings are, JF California Style Guacamole and JF Pico de Gallo, JF Pickled Onions, plant based cheese, and shredded cabbage. Don't forget to always add a squeeze of fresh lime over your meat on your tacos!