Cuban Pulled Pork

Ingredients

• 8–10 lb pork shoulder roast
• Juice of 3 limes
• 1/3 cup sour orange juice (or lime juice)
• 12–15 garlic cloves
• 2 tablespoons fresh oregano leaves (or 1 tablespoon dried)
• 2 tablespoons apple cider vinegar
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cans Hunt’s fire-roasted diced tomatoes
• Salt and pepper, to taste
• — for the sauce —
• 3 cups liquid from the crock pot
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cumin

Method

1. Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper, and salt in a blender; pulse until liquefied.
2. Place the pork roast in a 6-quart or larger crock pot (cut into pieces if needed). Pour the marinade over the pork, cover, and refrigerate at least 8 hours, overnight is best.
3. Turn the crock pot to low. Add the diced tomatoes and salt and pepper. Cook on low for 12 hours.
4. Remove the meat to a cookie sheet, reserving the liquid. Let rest about 20 minutes, then shred with two forks, discarding fat or bones.
5. For the sauce: strain 3 cups of the reserved liquid into a saucepan, checking carefully for bone fragments. Mix the cornstarch with the cool water, bring the liquid to a boil, and stir in the cornstarch slurry until thickened.
6. Mix 1 cup of sauce into every 3 cups of pulled pork.
7. Optional: spread the sauced pork on a cookie sheet and brown under the broiler.