1. Zest the orange (grate only the colored part of the skin), and juice it. 2. In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest. 3. Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over. 4. Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat. 5. Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours. 6. Serve with shredded cheese and sour cream. 7. If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven. 8. These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
