Careme

Ingredients

• boneless pork shoulder roast

  3 lb $4.79/lb
• yellow onion, sliced

  1 medium $1.49
• garlic, smashed

  4 cloves $1.50
• orange bell pepper, sliced

  1 $2.00
• limes

  2 $1.50
• olive oil

  1 tablespoon
• chili powder

  1 tablespoon
• ground cumin

  2 teaspoons
• dried oregano

  1 teaspoon
• kosher salt

  1 1/2 teaspoons
• black pepper

  1/2 teaspoon
• orange juice

  1/4 cup

Instructions

1. Cut the pork into 3 or 4 large pieces. Rub with olive oil, then season all over with chili powder, cumin, oregano, salt, and pepper.
2. Scatter the sliced onion, smashed garlic, and sliced bell pepper in the slow cooker. Nestle the pork on top and pour in the orange juice.
3. Cover and cook on low for 4 to 5 hours, until the pork is tender and easy to shred but still juicy.
4. Shred the pork in the cooker, discarding any large pieces of fat.
5. For crisp edges, spread part or all of the pork on a sheet pan, spoon over a little cooking liquid, and broil for 5 to 8 minutes until browned at the edges.
6. Return to the juices or pack with some juices for transport. Cut the limes into wedges and serve alongside for squeezing over the pork just before eating.