Mojito Pulled Pork

• 1 boneless pork shoulder roast (4 to 5 pounds)
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 2 teaspoons each ground cumin, paprika and pepper
• 1 bunch fresh cilantro, divided
• 2 medium onions, halved and sliced
• 1/4 cup canned chopped green chilies
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2/3 cup orange juice
• 1/2 cup lime juice
• 16 sandwich buns, split
• Barbecue sauce

1. Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
2. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chilies and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
3. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with two forks and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with barbecue sauce.

pork shoulder roast, salt, oregano, ground cumin, fresh cilantro, onions, green chilies, garlic, chicken broth, orange juice, lime juice, buns, barbecue sauce

Taken from www.tasteofhome.com/recipes/mojito-pulled-pork/ (may not work)