1. Using a paring knife, pierce the roast all over. 2. Place the pork roast in a large ziptop bag. 3. In a food processor or blender, add the onion, garlic, lime juice and zest, orange juice and zest, oil, oregano, and a generous pinch of salt and fresh ground black pepper. 4. Process until mostly smooth. 5. Pour into the ziptop bag, press the excess air out of the bag and seal, massaging the marinade onto the roast. 6. Refrigerate overnight. 7. Pour the contents of the ziptop bag into your crockpot, rotating the roast so that the fat cap is on top, and cook 8-10 hours on low. 8. Remove the roast from the crockpot and shred, discarding the fat and bones. 9. Store leftovers tightly covered in the fridge (I pour some of the cooking liquid over the shredded meat before storing to keep it from drying out). 10. This can be made into sandwiches or tacos. For tacos I like to serve with fresh lime wedges, chopped cilantro and onions on corn tortillas. This is a traditional Mexican street taco. ---------------------------------------------------------------------------
Nutrition
Ingredients
