Mojo slow cooker pork
Ingredients:
- 4 to 6 pound bone-in pork shoulder
- 12 cloves minced garlic (around 1 head of garlic)
- 3⁄4 cup mango juice or nectar (6 ounces)
- 3 tablespoons lime juice
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
Directions:
Combine all ingredients in a large crockpot or slow cooker.
Cook on high for 4 to 5 hours or on low for 7 to 8 hours until the meat is falling-off-the-bone tender.
Remove the large hunk of meat and allow it to cool on a sheet pan for 15 minutes. Do not discard all of the liquid in the slow cooker. Remove the bone and any large chunks of fat and dispose of them.
Once the meat has cooled a little, using two forks or your hands, break the meat into smaller, bite-sized pieces. If eating immediately, drizzle on some of the liquid from the slow cooker when serving.
Otherwise, place the meat in a sealed container and drizzle on some or most of the liquid from the slow cooker. Store in the refrigerator for up to a few days.
To warm the meat, add a serving to a pan over medium heat and cook for 5 to 7 minutes or until the meat is warmed through and starting to brown just a little. Alternatively, you can place some meat on an aluminum-lined sheet pan and cook under the broiler for around 5 minutes or until the edges of the meat are starting to brown. You can also warm the meat in the microwave for a minute or so.