Ingredients
3 1/2 - 4 lbs boneless pork butt/shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)
Preparation
1. In smoker, pork, pepper, oregano, cumin, garlic, onion, beliefs, and juice. Juice orange in the cooker as well mixed together until meat is well.
2. Cover and cook on low for 8–10 hours, or until meat is a park easily.
3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat Browns and crisps along the edges.
5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos.
