Somehow, Zach and I made this recipe up last second with what we had in the pantry and fridge….and it worked!! LIKE….amazingly well!!
Place your roast in a large crock pot on low heat. Add all ingredients to crock pot, liquids first. I use coarse celtic sea salt and sprinkle enough to cover the top of all the meat. Then I lightly sprinkle the entire top of the meat and liquids with a dusting of white pepper. Last, sprinkle your roast with all the other spices, cover and let slow cook overnight or for at least 5-6 hours.
Enjoy with tacos, burritos, taco/fiesta salads, as a main dish, etc. It will melt in yo mouth Amiga!!!
I love this over a bed of greens or shredded cabbage, rice (optional), pinto or black beans, heaps of chopped cilantro, fresh diced white onion, pico de gallo/salsa, and extra HOLY GUACAMOLE!! We topped ours additionally with Annie’s 505 Green Chile sauce.
Candida peeps: No rice or tacos shells. Beans are allowed. Eat as main dish or on top of taco salad, etc. You don’t have to worry about the orange juice in the marinade because you aren’t drinking the marinade and it’s such small amount compared to the size of the roast and the portion you will eat
ALL of my recipes are gluten-free and dairy-free, and MOST are Paleo/Candida-detox-friendly because that's what most people I get to work with need.
"Feed My lambs...
Tend My sheep...
Feed My sheep...
Follow Me..." -Jesus
John 21:15 - 19