Categories: Slow Cooker

Ingredients

• 4 1/2 lbs. trimmed, skinless bone-in pork shoulder
• 5 garlic cloves, crushed
• 1/2 cup fresh orange juice (from 1 large navel orange)
• Juice of 2 limes
• 1 tbsp. kosher salt
• 1/2 tbsp. ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Directions

1. Using a sharp knife, cut slits into the pork about 1 inch deep and stuff the holes with half the garlic. Place the pork in a large bowl.

2. In a medium bowl, combine the orange and lime juices, the salt, cumin, oregano, pepper, and remaining garlic. Pour the marinade over the pork. Refrigerate overnight, turning occasionally so the marinade covers all of the pork.

3. Transfer the pork and marinade to a slow cooker, cover, and cook on LOW 10-12 hours.

4. Transfer the pork to a cutting board and, using 2 forks, shred the meat. Discard all but 1 cup of the liquid in the slow cooker. Return the pork to the slow cooker with the reserved liquid. Cover and cook on LOW for 30 more minutes, to allow the flavors to meld.

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