Slow Cooker Puerto Rican Shredded Pork

• 1 tablespoon vegetable oil
• 1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
• 1 cup orange juice
• 4 limes, juiced
• 4 cloves garlic, crushed and divided
• 1 tablespoon ground cumin
• 1 1/2 teaspoons coarse salt
• 1 teaspoon dried oregano

1. Heat oil in a large skillet over medium-high heat.
2. Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
3. Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
4. Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
5. Turn slow cooker to Low and cook for 8 hours.
6. Remove pork to a cutting board. Shred meat using 2 forks.
7. Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
8. Look on Low until the meat is again hot, 15 to 20 minutes.

vegetable oil, pork sirloin roast, orange juice, garlic, ground cumin, coarse salt, oregano

Taken from www.allrecipes.com/recipe/242124/slow-cooker-puerto-rican-shredded-pork/ (may not work)