Slow Cooker Cuban Pork

• Gluten free
• Paleo

• Meat

  • 3 lb Smithfield pork shoulder, roast

• Produce

  • 1 Bay leaf
  • 7 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 Sweet onion, small thin

• Condiments

  • 1/2 cup Lime juice

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Drinks

  • 1/2 cup Orange juice

Found on bellyfull.net

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1 1/2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 7 cloves garlic, peeled and smashed
• 1 small sweet onion, sliced thin
• 1 bay leaf
• 3 pound Smithfield pork shoulder roast

Directions

• In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
• Make slits in the pork with a pairing knife and rub liberally all over with the oil mixture.
• Place pork in the slow cooker, along with the onion and bay leaf. Poor the remaining juices from the bowl over the pork.
• Cover and cook on low for 8 hours.
• Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
• Serve with cilantro-lime rice and black beans; spoon some of the sauce over the top.