2 tablespoons canola oil
2 teaspoons Kosher salt
1/4 teaspoon black pepper
4 pound pork shoulder
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons cumin
2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
4 cloves garlic minced
2 leaves bay
1 tablespoon of cornstarch optional
1 tablespoon of water optional
In a large pot add the canola oil on medium high heat.
Season the pork with the kosher salt and black pepper and brown the pork on all sides.
To the slow cooker add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves and mix it together.
Add the pork to the slow cooker and roll it in the mixture until it is coated well.
Cook on low for 8 hours or on high for 6.
When the pork is done you can serve as is with the juice on top.
If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water to the slow cooker and cook on high for 30 minutes.