Ingredients

Boneless pork shoulder roast

1 tablespoon chili powder

1 teaspoon dried orange peel

1 teaspoon cumin

1/2 teaspoon dried oregano

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 red onion, sliced

2 jalapeños, sliced (seeds removed if desired)

two limes, zest and juice

two oranges, zest of two and juice of one

1/4 cup orange juice

3/4 cup Tequilla

Mini street soft taco shells (any type you like)

Toppings – diced red onion, cilantro and avocado

Directions

1. Remove pork from package and pat dry with a paper towel. Set on plate.
2. Mix together chili powder, orange peel, cumin, oregano, kosher salt, pepper, cayenne pepper, onion powder, and garlic powder. Rub over entire roast.
3. Place sliced red onion in bottom of slow cooker. Place seasoned roast on top.
4. Add Tequila and orange juice to slow cooker. Add the zest of the limes and orange, along with the juice of the limes and orange.
5. Place sliced jalapeños over pork, cover the slow cooker and set to cook for 8 hours on low.

Enjoy!

Until next time, Kris