Ingredients:

  • 4.5 lb pork shoulder roast (Boston Butt), excess fat trimmed
  • 1 large yellow onion, thinly sliced
  • 2 dried bay leaves
  • 0.75 cup fresh orange juice
  • 0.5 cup fresh lime juice
  • 0.5 cup extra-virgin olive oil
  • 10 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper

Instructions:

  1. In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper to create the Mojo marinade base.
  2. Optional: For deeper flavor, sear the pork shoulder roast in a hot skillet with a tablespoon of oil for 3–4 minutes per side until a golden-brown crust forms.
  3. Place the sliced onions and bay leaves at the bottom of the slow cooker. Place the pork on top and pour the Mojo marinade over the meat, ensuring it is well-coated.
  4. Cover and cook on Low for 8 to 10 hours until the meat shreds effortlessly with a fork.
  5. Remove the pork and place on a large baking sheet. Shred the meat into chunks, discarding excess fat. Drizzle with 1/2 cup of the cooking juices and broil on high for 4–6 minutes until crispy.