- (1 tsp) Cumin
- (3-4) Cloves of Garlic, finely minced or crushed
- (1 tsp) Dried Oregano - or use 1 TBSP of fresh chopped oregano
- (1 TBSP) Salt
- (2 TBSP) Olive Oil
- (1/3 cup) Lime Juice
- (1/3 cup) Orange juice
- (1) Shoulder Roast
Combine the cumin, crushed or minced garlic, oregano, salt and olive oil. Rub the paste onto the pork. Place the pork into a ziploc bag and add the juices. Let marinate overnight or at least six hours.
For a more intense flavor, try using whole cumin seeds. Grind them by hand with a mortar and pestle. Chop the garlic and add to the mortar and pestle. Pound the cumin and garlic into a paste. Add the oregano, salt and olive oil. Rub the paste all over the pork. Place the pork into a ziploc bag and pour in the juices. Let marinate overnight or at least six hours.
In a skillet, or a Dutch oven, brown the pork on all sides. Place it in either a Dutch oven or your slow cooker and pour the juices in with it.
I confess - I did not brown mine...
If you plan to cook it in the oven, preheat to 225 degrees and roast covered for 6-8 hours, basting the meat occasionally.
For the slow-cooker, you want to go with 8-10 hours of cooking. Baste occasionally if you are around to do so.
I don't have an InstaPot, so I can't tell you how to cook it in there!
Pull the meat apart, shredding it with a pair of forks and serve.
If you are feeling really lazy, you can totally just combine all ingredients right in the slow cooker, roll the raw pork in the mix (skipping the browning), and turn it on. I admit, this is what I did, and it was fantastic. Although, I did use whole cumin and crush it in my mortar and pestle…