Ingredients

The following ingredients have 12 Servings
  • 10 pound pork shoulder roast
  • 3 whole limes
  • 1/3 cup sour orange juice or orange juice
  • 12 whole garlic cloves
  • 2 tablespoons fresh oregano leaves (leaves stripped from about 6 sprigs,)
  • 1 tablespoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 15 oz. cans Hunts Fire-roasted diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instruction

  • Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper and salt in a blender. Pulse until liquefied.
  • Place the pork roast inside a 6 quart or larger crock pot.
  • You can cut the pork shoulder into pieces if you need to.
  • Pour the marinade over the pork.
  • Cover and refrigerate at least 8 hours, overnight is best.
  • Remove the crock pot from the fridge and turn on low.
  • Add the 2 cans diced tomatoes and salt and pepper.
  • Cook on low for 12 hours. Remove the meat from the crock pot and place on a large cookie sheet.
  • Reserving the liquid to make the sauce.
  • Let meat rest about 20 minutes.
  • To shred pull the pork apart with 2 forks, discarding any fat or bones.