Slow Cooker Puerto Rican Shredded Pork Recipe

Heat oil in a large skillet over medium-high heat.

Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely about 3 minutes per side. Transfer roast to the crock of a slow cooker.

Blend orange juice lime juice remaining garlic cumin salt and oregano in a blender until smooth; pour over the pork.

Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.

Turn slow cooker to Low and cook for 8 hours.

Remove pork to a cutting board. Shred meat using 2 forks.

Drain liquid from the slow cooker crock reserving 1 cup. Return shredded pork to the slow cooker crock pour reserved liquid over the meat and stir.

Look on Low until the meat is again hot 15 to 20 minutes.