INGREDIENTS:
- 3-4 pound pork shoulder roast, trimmed
- Salt and pepper
- 1/4 c. fresh orange juice (about 1 medium orange)
- 2 T. fresh lime juice (about 1/2 large lime)
- 1 c. fresh salsa
- 4 cloves garlic, minced
- 1 T. cumin
- 2 tsp. garlic powder
- 2 tsp. ancho chile powder
- 2 T. brown sugar
- Cut the pork into 3-inch pieces and place in slow cooker.
- Season pork pieces with salt and pepper.
- Stir together orange juice, lime juice, salsa, garlic, cumin, garlic powder, chile powder, and brown sugar.
- Pour sauce over pork in crockpot. Push pork pieces into sauce if necessary.
- Cook on low for about 8 hours, or until pork is very tender and can be pulled apart easily with a fork.
- Line a rimmed baking sheet with foil.
- Preheat broiler.
- Place pork onto prepared baking sheet.
- Broil meat until it’s a little crisp around the edges, about 4-5 minutes.
Source: I Heart Eating
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