Ingredients
4 pounds bone-in pork shoulder, trimmed of visible fat
1/2 head garlic, peeled and chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken stock
1 lime, juiced
1 large navel orange, juiced, peel (with bitter pith removed) reserved
Cilantro for garnish (optional)
Directions
Place the pork in a 5-quart slow cooker.
In a small bowl, combine the garlic, cumin, oregano, salt and pepper. Rub the mixture over the pork. Pour the chicken stock, lime juice and orange juice over the pork. Nestle the orange peel in the cooking liquid. Cover with lid and cook on low for 8-10 hours (high for 6-8 hours).
Remove the meat from the juices, and with two forks, shred the pork. Garnish with cilantro, if desired, and serve with tortillas or rice.
Tip: Leftover meat can be used to fill empanadas and sandwiches or add protein to salads.
Notes
From http://www.cooking.com/recipes-and-more/recipes/slow-cooker-citrus-pulled-pork-recipe Have not yet tried - found this one on the internet and marked it for future reference.
