1. Cut Pork shoulder roast into 2 inch cubes. 2. In a medium bowl, stir together garlic, black pepper, red pepper flakes, oregano and cumin. Add in the zest, juices and vinegar, stirring to make a paste. 3. Add the pork pieces and toss until evenly coated. 4. Cut the onions into think slices and arrange on the bottom of the slow cooker. 5. Pour the broth over the onions. 6. Arrange the pork in an even layer over the onions, pouring over any reserved marinade. 7. Cover and cook on high for 4 hours (or 8 hours on low) until the pork is fork-tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
