Easy Crock Pot® Cuban Style Pork

• Paleo

• Meat

  • 4 lbs Pork shoulder, bone in

• Produce

  • 1 tsp Coriander, ground
  • 6 cloves Garlic
  • 3 Lemons
  • 3 Limes
  • 1 Onion, large
  • 3 Oranges, medium

• Baking & Spices

  • 1 tbsp Adobo seasoning

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on cookiesandcups.com

Ingredients

• 4 pounds bone-in pork shoulder
• 1 tablespoon Adobo seasoning
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 large onion cut into large cubes
• 6 cloves of garlic, coarsely chopped
• 3 medium oranges
• 3 lemons
• 3 limes
• olive oil

Directions

• Trim excess fat from pork.
• Mix Adobo, cumin and coriander together. Sprinkle this onto the pork and rub in.
• Cut the oranges, lemons and limes in half and squeeze the juice into a medium bowl. Reserve the rind of one orange, one lemon and one lime.
• Heat Crock Pot® Slow Cooker to sauté, or alternatively heat a large skillet to high heat. Drizzle 1-2 tablespoons of oil into hot pot or skillet. Brown the meat on all sides.
• Turn the Crock Pot® to Slow Cook on high heat. Place the onions, garlic, and the reserved citrus rinds (see note) into the Crock Pot® with the meat. Pour the juice on top. Cover and cook for 4-6 hours.
• When the meat is tender enough to shred, remove it from the Crock Pot® into a large bowl and set aside. Using a slotted spoon remove all the vegetables and fruit pieces from the liquid. Transfer the pork back into the liquid and shred using forks.
• Serve warm.