Servings: 4 / Prep time: 10 min / Cook time: 6 hr (slow cooker)
- 24 Corn Tortillas
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 tbsp salt
- 1 jar Mölli Culiacan Chamoy sauce
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- Mango & chamoy salsa, see related recipe
- Fresh lime quarters, as needed
- Mango-chamoy salsa
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Pat the pork dry with paper towels. Rub salt all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 on high or 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
- If the pork has a bone, remove and discard it. Shred the pork into bite-sized pieces using two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker; add the Culiacan Chamoy sauce and mix to combine. Meat should be moist. If it looks too dry, add ¼ cup of the reserved liquid until the pork is just moistened. Taste and season with salt as needed. Serve pulled pork with Mango & chamoy salsa on the side. Provecho!