In a large dutch oven or large saute pan, heat the grapeseed oil over medium to medium high heat. Once the pan is hot, add the garlic and saute for about 1 minute (don’t allow garlic to burn or brown too much!). Add in the cumin and stir for about 30 seconds.

Add the pork loin fillet to the pan, with the bacon topped side down, right on the oil/cumin/garlic mixture. Sear this side. Once brown, flip to the other side. You may need to stir the bacon bits around, and scrape the pan so they don’t burn. Continue searing each side of the pork loin. Once that is completed, transfer the pork loin to the slow cooker, with the bacon coated side facing upwards.

Turn off the heat of the dutch oven, and stir in 1 cup orange juice and 1 teaspoon chipotle hot sauce. Stir for about a minute, getting all the bacon bits and other goodies off the bottom of the pan. Pour this mixture into the slow cooker on top of the pork loin. Cover with the slow cooker lid and cook on low heat for 7-8 hrs, making sure pork reaches its correct temperature.

When the pork is done, use two large forks to shred it into strips. Remove any fatty bits you might find. Stir thoroughly so that the orange juice mixture is evenly distributed throughout the pork shreds.

Place shredded pork into taco shells and top accordingly.

In a small/ mini food processor, combine all of the above ingredients.

Chop or Grind the mixture until it is thoroughly combined and resembles the texture of salad dressing.

Serve on top of the Slow Cooker Pork Tacos, or even as a dip for chips!

Enjoy!