2-3 pounds boneless sirloin pork roast, or sirloin tip roast
1 tablespoon avocado oil
1 tablespoon garlic infused olive oil
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced
In a large skillet over medium-high heat, warm the avocado oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. Serve the shredded pork in lettuce wraps, rice tortillas, or corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
This recipe was adapted from Puerto Rican Shredded Pork
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