Serves 10

• 4 lbs. boneless pork shoulder

• 1 tbsp. salt

• ½ cup orange juice, freshly squeezed

• ¼ cup lime juice, freshly squeezed

• 3 cloves garlic, minced

• 1 tbsp. chipotle chili paste

• 2 tsp. ground cumin

• 2 tsp. dried oregano

• 1 tsp. chili powder

• ½ tsp. ground black pepper

• 1 yellow onion, diced

Trim the excess fat from the joint of pork and then cut the meat into 3-4 inch cubes. Season the pork with salt.

In a bowl, combine the orange juice, lime juice, garlic, chipotle chili paste, cumin, oregano, chili powder, and black pepper.

Place the onion in the bottom of the slow cooker. Add the pork on top and then pour over the sauce. Mix with a wooden spoon until well combined.

Cover with a lid and cook on LOW for 5 hours or HIGH for 4 hours, until the pork is tender and shreds easily with a fork.

Preheat the oven's broiler (grill) to high. Line a large rimmed baking tray/dish with tin foil. 

Shred the pork in the slow cooker using two forks and stir it in the sauce. Then using a slotted spoon transfer the pork onto the prepared baking tray, and spread the pork across the tray in an even layer.

Place the tray under the broiler, and broil the pork for 3-5 minutes, until it begins to brown.

Remove the tray from the broiler and spoon some of the sauce from the slow cooker over the top. Return to the oven and broil for a further 3-5 minutes. Enjoy hot, inside warm tortillas or over steamed rice (not included in nutritional breakdown).