Your Recipe Blog


2 Days
Cook: 10 hours on high / 6 hours on low


  • 2 to 2.5 kg pork roast
  • 2 tablespoons olive oil
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 diced onion
  • 4 large cloves garlic, minced
  • ⅔ cup orange juice
  • ¼ cup hickory and brown sugar barbecue sauce
  • ½ cup mild or medium tomato salsa

Rinse and pat dry the pork roast.
Stir together the olive oil, salt, pepper, oregano, and cumin.
Rub the spice mixture all over the pork roast.
Refrigerate overnight.

Place the roast in the slow-cooker with the fat cap facing up.
Place the onions and the garlic over the roast.
Pour the salsa, barbecue sauce and orange juice over the roast.
Slow cook on low for 10 hours or on high for 6 hours.
Pork should be tender enough too shred.
Remove from slow cooker and let cool slightly.
Place pork on a board and shred with 2 forks.
Add as much cooking liquid as you like to moisten the meat.

Serve with tacos, remaining sauce (optional) and any additional toppings like guacamole, salsa, red onions, lime wedges, cheese, sour cream and coriander.

Recipe and photo: Louise Venter

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