Let your slow cooker do the work — but you take the credit for this favorite dish!
1 boneless pork shoulder roast (4 to 5 lbs)
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons pepper
1 bunch fresh cilantro, chopped, divided
2 medium onions, halved and sliced
¼ cup canned chopped green chilies
4 garlic cloves, minced
2 cans (14 ½-oz each) chicken broth
⅔ cup orange juice
½ cup lime juice
Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper. Rub spice mixture over pork. Place in a slow cooker.
Add the half of the chopped cilantro, onions, chilies, and garlic to the slow cooker.
Pour the broth, orange juice, and lime juice over the pork.
Cover and cook on low for 7 to 8 hours or until meat is tender.
Remove roast from slow cooker. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork and return to slow cooker. Stir in remaining cilantro and reserved cooking juices. Keep on low until ready to serve.