Puerto Rican Shredded Pork

(Courtesy of Pork)

Ingredients:
2-3 lb. pork boneless sirloin roast, trimmed and tied with kitchen twine if necessary
1 Tbsp. vegetable oil
4-5 cloves garlic, skins removed, crushed
1 Tbsp. cumin
1/2 Tbsp. coarse salt
1 tsp. dried oregano 
4 oranges, juiced or 1 c. freshly squeezed
4 limes, juiced

Directions:
Poke 3-5 holes in pork with sharp knife; stuff with half the crushed garlic.  Warm oil in large skillet over medium-high heat.  Add pork and brown on all sides, 6-8 minutes.

Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined.  Place pork in slow cooker, pour liquid mixture over pork and let marinate about 10 minutes on each side.

Turn slow cooker on low; set timer for 8 hours.  After 8 hours, remove pork and shred using 2 forks on large cutting board.  Remove all liquid from slow cooker except 1 cup and add pork back to pot.  Let cook about 15-30 minutes.

Serve shredded pork in lettuce wraps or in corn tortillas.  Top with pick de gallo, chopped cilantro and avocado if desired.

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