Puerto Rican Shredded Pork made by Mary Anne Lustig for our potluck dinner.
2-3 lbs boneless sirloin pork roast
1 T vegetable oil
4-5 cloves garlic, skins removed, crushed
1 T cumin
1/2 T coarse salt
1 tsp oregano
4 oranges, juiced, or 1cup fresh orange juice
4 limes, juiced
Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6-8 min. Transfer meat to slow cooker.
Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 min on each side.
Slow cook on low, 8hrs.
After 8 hrs, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot, cook another 15-30min. ( I left all the liquid in)
Serve over lettuce wraps, in corn or flour torillas, and top with chopped cilantro, and/or pico de gallo, and avocado.