Dinner last night from Food.com, it was yummy, very citrusy, which is what I was hoping it would be.
2 – 3 pounds sirloin pork roast or 2 – 3 pounds sirloin tip roast, trimmed and tied with kitchen twine if necessary (it wasn’t necessary for mine)
1 tablespoon oil
4 – 5 garlic cloves, skins removed, crushed
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced
1 Using a sharp knife, poke a few holes in the pork and stuff holes with half of the crushed garlic. In a large skillet over medium high heat, warm oil. Add pork and brown on all sides, 6 – 8 minutes. Transfer meat to slow cooker. (I skipped this entire set and just set the pork in the slow cooker without garlic in it and without being cooked, seemed unnecessary to me.)
2 Combine remaining ingredients in blender and blend for a few seconds until evenly combined. (I just added all the garlic here.) Pour mixture over pork in slow cooker and let pork marinate for 10 minutes on each side.
3 Turn slow cooker on low and set timer for 8 hours. (Mine only needed about 6 hours but my crock pot is lava hot!)
4 Remove pork and shred with 2 forks or in your mixer with paddle attachment. Remove all liquid from slow cooker except for 1 cup and add pork back to pot. Let cook for 15 – 30 minutes. (I took all the liquid out and strained it and then added the 1 cup back in, I also reserved the rest of the liquid in case the pork gets dry after sitting in the fridge.)