Prep Time:20 mins
Cook Time:6 hrs
Total Time:6 hrs 20 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 10

Calories 900

% Daily Value *
Total Fat 46g59%
Saturated Fat 16g80%
Cholesterol 163mg54%
Sodium 940mg41%
Total Carbohydrate 68g25%
Dietary Fiber 6g22%
Total Sugars 12g
Protein 51g103%
Vitamin C 77mg85%
Calcium 137mg11%
Iron 6mg32%
Potassium 982mg21%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. four pounds red meat shoulder
  2. 1 tablespoon kosher salt
  3. 1 teaspoon freshly ground black pepper
  4. 2 teaspoons garlic powder
  5. 2 teaspoons chili powder
  6. 1 teaspoon cumin
  7. 2 teaspoons olive oil
  8. 1 orange, reduce in half of, juiced and peel reserved
  9. 1 lime, juiced
  10. 1 white onion, quartered
  11. 2 bay leaves
  12. tortillas, cilantro, sliced jalapeno, diced white onion, and lime wedges for serving or as favored


Cut red meat into 5 to six huge chunks. Season every piece calmly with salt, pepper, garlic powder, chili powder, and cumin.

Heat oil in a huge skillet over high warmth. Add beef in a single layer to the hot skillet. If meat does no longer suit, do that step in 2 batches. Cook pork, untouched until well browned on the primary facet, 4 to five minutes. Flip and cook dinner another three to four mins. Remove meat and area into the lowest of a gradual cooker.

To the new skillet, upload onion and cook 1 minute. Deglaze pan with orange juice, lime juice, and 1 1/four cups water and scrape up any browned bits from the bottom of the skillet. Pour water aggregate over beef within the sluggish cooker, upload bay leaves, and cover.
Cook on High for 4 to 5 hours or on Low 6 to 7 hours or till red meat may be very gentle.

Preheat the oven to broil. Remove red meat from the gradual cooker and shred into about 2 to three inch pieces and location on a rimmed baking sheet. Spoon some of the juices evenly over the beef, and reserve about 1 cup of juices for serving. Broil pork for three to 5 mins, or until slightly crispy and browned, tossing midway via if vital.

Serve in toasted tortillas with japaleno slices, chopped onion, cilantro, and lime wedges, or as desired