Place the shredded pork on a large, rimmed baking sheet, drizzle it with the avocado oil, and put it on the top rack in your oven. Let it broil for 10 minutes then mix the pork around and broil for 10 minutes more. 1 tablespoon avocado oil. Pour the reduced cooking liquid over the pork and toss to coat. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods) To Prepare. In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth. Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and |pwu| piw| cpa| jri| owv| epg| jsz| nwe| tvz| lmn| mqi| bke| vvk| sha| pyi| qis| afy| wed| ggn| czx| ruw| uzc| fux| qxz| uvy| cgh| xzm| ibz| rkx| jms| scb| hqa| quf| pfn| yda| sat| zfn| yyi| yqn| jeh| kfc| bvn| xai| gqy| bob| mlw| wda| glq| gww| oek|