Puerto Rican Shredded Pork

Ingredients

• 0.5 tablespoon coarse salt 
• 1 tablespoon cumin 
• 4 cloves garlic crushed
• 4  juice of lime juiced
• 4  juice of orange juiced
• 1 teaspoon oregano 
• 2 pounds sirloin tip roast boneless with kitchen twine if necessary* trimmed
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• knife
• pot
• blender
• kitchen timer
• slow cooker
• cutting board

Directions

1. Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil.
2. Add the pork and brown on all sides, 6 to 8 minutes.
3. Transfer the meat to a slow cooker.
4. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined.
5. Place the pork in the slow cooker.
6. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
7. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board.
8. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot.
9. Let it cook another 15 to 30 minutes.
10. Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.