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Ingredients
4-5 lb pork shoulder
1 Tbs chili powder
2 tsp cumin
1 tsp oregano
1/2 Tbs salt
1 tsp pepper
1/2 tsp cinnamon
2 bay leaves
2 garlic cloves minced
1 large onion quartered
Juice of 2 oranges
1/4 cup lime juice
1 1/2 cups chicken broth
Instructions
In a bowl whisk together your chili powder, cumin, oregano, salt pepper, and cinnamon and then rub on all sides of your pork shoulder.
Place pork in a 6-8 quart slow cooker.
Add in your bay leaves, garlic cloves, and onions.
Pour in your orange juice, lime juice, and chicken broth.
Cover and cook on low 8-10 hours.
Once cooked, shred your pork in the crockpot and cover again and let cook for about 30 minutes longer to soak up juices.
Remove shredded pork and place on a baking sheet and broil in oven for about 5 minutes until edges get crispy.
Serve in your favorite dish.
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