Ingredients
Scale
- One pork shoulder, boneless and skinless, six pounds
- 20 garlic cloves
- Half cup olive oil
- Half cup orange juice, freshly squeezed
- Quarter cup lime juice, freshly squeezed
- Quarter cup freshly chopped cilantro
- Three tablespoons oregano leaves
- Two tablespoons salt
- One tablespoon black pepper
- Two teaspoons cumin
- One Serrano pepper, seeded and diced
Instructions
- Take paper towels and blot the excess liquid off the pork shoulder. Then carve one-inch incisions all over the meat.
- Process the garlic, cumin, oregano, pepper, and salt with half the oil in a blender. You want the mixture to result in a smooth paste. Set aside two tablespoons of the spice mix for later.
- Rub the remaining garlic paste all over the pork, ensuring some of it is pushed into the incisions, then put the pork shoulder in the crockpot.
- Program the slow cooker to LOW and cook for seven and a half to eight hours. By then, the meat should be fork-tender but not falling off the bone.
- Pour the remaining olive oil into a pot and heat it till it shimmers. Then, saute the garlic paste for a minute until it’s fragrant. Then, turn off the stove, let the mixture cool, and whisk in the juices, Serrano pepper, and cilantro.
- Drizzle this sauce over the pork and serve as desired.
Also, watch this video for more tips.