3 lb pork shoulder
1/2 cup Oliva! Chipotle Olive Oil
1 cup Oliva! Jalapeno Balsamic Vinegar
2 TBSP Maine Sea Salt
1 lime, juiced
In a mixing bowl, combine Oliva! Chipotle Olive Oil and Oliva! Jalapeno Balsamic Vinegar. Whisk together until ingredients are emulsified, about 1 minute. Add salt and the juice of one lime and whisk a little more.
Place the pork shoulder in the stone bowl of a crockpot. Then pour the liquid mixture on top. Using tongs flip the meat a few times to make sure each side has marinade and that some is underneath/ between the meat and bowl.
In the morning, return the stoneware to the crockpot. Cook on low for 8.5 to 9 hours.
Remove meat and shred with two forks. It should shred VERY easily. Return the meat to the crockpot to toss with juices.
Serve on warm flour tortillas with sour cream, cheese, and diced tomatoes. A side of guacamole and chips won’t disappoint anyone either.