Slow Cooker Cuban Mojo Pork

Ingredients:

• 1 (4-pound) boneless pork shoulder
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3/4 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice
• Zest of 1 orange
• Zest of 1 lime
• 1/2 cup olive oil
• 8 cloves garlic, chopped finely
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 cup chopped cilantro (lightly packed)  

Instructions:

1. Using a paring knife, make a few slits all over the surface of the pork.
2. Place the pork roast in the slow cooker and add the remaining ingredients. Make sure the pork gets coated with the marinade.
3. Cover and cook on high for 5-6 hours or on low for 8-10 hours, or until tender.
4. To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil-lined baking sheet. Bake in a preheated 400 degrees F oven for about 15-20 minutes or until nicely browned.  
5. Remove from the oven and let it rest for 10 minutes before serving.
6. Serve with the remaining juices from the slow cooker or make a sauce.

For the sauce:

1. Skim off any excess fat from the slow cooker juices.
2. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Mix until the cornstarch is dissolved.  
3. Turn the slow cooker to high. Stir in the cornstarch mixture and allow the sauce to cook on high for about 20 minutes (while the pork is in the oven). The sauce will thicken slightly.  

Enjoy your delicious Cuban Pork Shoulder!