4-5 lb pork shoulder or boneless country ribs
1 grapefruit, zested and juiced
1 small onion or 1/2 onion, sliced
4 garlic cloves, minced
1 bay leaf
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In a small bowl, mix the following:
1 tsp dried oregano (if whole, crush to a powder)
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
2 tsp chili powder
1/4 tsp ground cinnamon
3 tsp table salt (kosher doesn’t mix with the rub very well)
Spray slow cooker pot with nonstick spray. Cut pork shoulder into large chunks/boneless ribs can be left whole if you want.
Pat the meat dry with paper towels. Sprinkle the rub on the meat, rubbing in well until completely covered. Place in pot. Cover meat with sliced onions, minced garlic then grapefruit zest and distribute evenly. Squeeze the grapefruit juice on meat and around the pot. Top with bay leaf.
Cover and cook on low for 8-10 hours. Remove from pot from the liquid and spread out on a baking sheet and shred. Place under broiler and let meat get brown and crispy. Try not to burn lol.
Serve with chopped cilantro and lime juice.
*Note- this can be made ahead and stored in the refrigerator for maximum flavor for up to 4 days in an air tight container.
ENJOY!
1 grapefruit, zested and juiced
1 small onion or 1/2 onion, sliced
4 garlic cloves, minced
1 bay leaf
——————————————————-
In a small bowl, mix the following:
1 tsp dried oregano (if whole, crush to a powder)
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
2 tsp chili powder
1/4 tsp ground cinnamon
3 tsp table salt (kosher doesn’t mix with the rub very well)
Spray slow cooker pot with nonstick spray. Cut pork shoulder into large chunks/boneless ribs can be left whole if you want.
Pat the meat dry with paper towels. Sprinkle the rub on the meat, rubbing in well until completely covered. Place in pot. Cover meat with sliced onions, minced garlic then grapefruit zest and distribute evenly. Squeeze the grapefruit juice on meat and around the pot. Top with bay leaf.
Cover and cook on low for 8-10 hours. Remove from pot from the liquid and spread out on a baking sheet and shred. Place under broiler and let meat get brown and crispy. Try not to burn lol.
Serve with chopped cilantro and lime juice.
*Note- this can be made ahead and stored in the refrigerator for maximum flavor for up to 4 days in an air tight container.
ENJOY!