In this Orange Mesquite Slow Cooker Pork recipe, pork shoulder is rubbed down with a mesquite spice mix and oil combination, and then is cooked low and slow with onions, fresh orange, and bell peppers and onions, until falling apart. So delicious. Mouth watering. Fabulous.

Serve over jasmine rice or in flour/corn tortillas with a hint of sharp cheddar. YUM! 😋

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Orange Mesquite Slow Cooker Pork

4 lbs. pork shoulder
sea salt and pepper
3 Tbs. Mesquite Spice Mix*
3 Tbs. olive oil
1 whole orange
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 green bell pepper, chopped

Rub the pork with sea salt and pepper, Mesquite Spice Mix*, and then the olive oil.

Place the pot of a slow cooker
Juice 1 whole fresh orange and add the juice and leftover juiced rinds to the pork pot.
Add the veggies and turn to low, cooking for 6-7 hours.

After the cooking, shred the pork (ready to fall apart) with two forks.

Fry in oil, if your desire is crispy pork.

Serve this Orange Mesquite deliciousness over cooked rice or inside warm tortillas, with a hint of cheddar cheese, and maybe some cilantro.

YUM!

*Mesquite Spice Mix
1 Tbs. paprika
1 tsp. brown sugar
1 tsp. cumin
1 tsp. dried onion flakes
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried rosemary
1/2 tsp. dried sage
1/4 tsp. black pepper
1/2 tsp. mustard seed
1/8 tsp. cayenne pepper

Combine all the spices (grinding into a fine powder) and then using right away or storing in an airtight container.