Ingredients
2tbspcanola oil
2tspkosher salt
¼tspblack pepper
4lbpork shoulder
¼cuporange juice
¼cuplime juice
2tspcumin
2tspdried oregano
¼tspred pepper flakescrushed
4clovesgarlicminced
2bay leaves
1tbspcornstarchoptional
1tbspwateroptional
Preparation
In a large pot, add the canola oil on medium high heat.
Season the pork with kosher salt and black pepper and brown the pork on all sides.
To the slow cooker, add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic, and bay leaves and mix it together.
Add the pork to the slow cooker and roll it in the mixture until it is coated well.
Cook on Low for 8 hours or on High for 6.
When the pork is done, you can serve as is with the juice on top.
If you want a thicker sauce, skim the fat off the top 30 minutes before it is done, add a cornstarch slurry (cornstarch mixed with water) to the slow cooker and cook on High for 30 minutes.
