- 2 tbsp olive oil
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1-1/2 tsp salt
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp black pepper
- 7 cloves garlic, peeled and smashed
- 1 small sweet onion, sliced thin
- 1 bay leaf
- 1 boneless pork shoulder roast (about 3 lbs)
In a medium bowl, whisk together the oil, juices, salt, cumin, oregano, red pepper flakes, pepper, and garlic. Make slits in the pork with a paring knife and rub pork roast liberally all over with the oil mixture.
Place roast in a slow cooker. Add onion and bay leaf. Pour the remaining oil mixture over the roast. Cover and cook on low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into chunks.
6 servings