Updated: Apr 3, 2020
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 boneless pork shoulder (4-5 pounds)
1 orange, thinly sliced
1 cup collagen broth
finely chopped onion
pico de gallo
lettuce or cabbage leaves
Servings approximately 10 (1 cup serving size)
Calories 336| Protein 32 grams| Fat 19 grams| Carbohydrate 1 gram
Combine salt, cumin, oregano and pepper in a bowl. Coat the roast with seasoning mixture on all sides.
Pour broth in the bottom of a slow cooker. Place roast inside and arrange orange slices on top. Cook on low 8-10 hours.
Remove roast from slow cooker and discard orange slices. Shred meat.
Place meat on baking sheet, lined with parchment paper. Broil meat for just a few minutes to allow some bits to get crispy. Watch carefully and do not allow meat to burn.
Divide into serving portions serve with desired toppings. Serve in lettuce or cabbage leaves.
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