The seasoning and marinade, plus the slow cooking method, pack some serious tangy-smoky-citrusy flavor into the meat. You'll find yourself going back to this recipe again and again!
In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
Pat the roast dry with paper towels and then rub the seasoning all over each piece.
Add the seasoned meat, diced onion, minced garlic, lime juice, orange juice, and hot sauce into the slow cooker.
Cover and cook on low for 7-9 hours.
Remove the pork to a wooden cutting board, and shred with two forks.
Optional: Preheat the broiler. Broil the meat on a rimmed baking sheet until crispy - roughly 3-5 minutes. Using tongs, turn the meat over and spoon about 1/4 cup of the juices from the slow cooker over the meat. Broil another 3 to 5 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another 1/4 cup of the juices over the cooked pork.
Serve immediately in tacos, burritos, or salads, or enjoy a la carte.
Freezer Instructions
Freeze For Later: Follow Steps 1-3 but place all of the ingredients into a gallon-sized freezer bag. Seal and freeze.Prepare From Frozen: Thaw 24-48 hours. Follow steps 5-8.
Notes/Tips
Tip: Freeze the cooked meat in small portions. When ready to eat, warm in the microwave, slow cooker, or over low heat on the stove top.
For crispier meat, use our broiling instructions above.