This is another great slow-cooker pork meal.  I’ve been trying to use my slow cooker more to help with my crazy schedule.  Tuesdays and Thursdays I’m out of the house all day, and don’t get home until after dinner.  So in an attempt to pack more meals I’m trying to cook once and have easy leftovers on hand to pack for meals.  This pork is super easy and very delicious.  There’s a little citrus-y bite to the meat which helps keep the pork flavorful.  I served this “burrito bowl” style, with rice, shredded cabbage, pico de gallo, and guacamole.  But it can really be done up any way you want.  I’ve got some leftovers in the freezer, so I’ll be coming up with another way to serve this too.

Slow Cooker Mojo Pork

Serves 10-12

Adapted from Iowa Girl Eats

• 6 lb boneless pork butt (Boston Butt), excess fat removed (you can also scoop this off with a spoon when it’s done cooking if you prefer)
• 1 cup broth (I used vegetable because that’s what I had on hand)
• 2/3 cup orange juice
• 3 limes juiced (about 1/3 cup)
• 2 lemons juiced (about 1/3 cup)
• 1 jalapeno, sliced in half lengthwise (more if you like it spicy)
• 1 large onion, peeled and quartered
• 1 head garlic, cloves separated and peeled
• 2 tsp kosher salt
• 1/2 Tbsp dried oregano
• 1/2 Tbsp cumin
• 1/2 Tbsp smoked paprika
• 4 bay leaves
• 1 tsp pepper

Add all ingredients to a large slow cooker.  Cover and cook on low for 8 hours, or until pork is tender and shreds easily with a fork.  Serve over rice or beans, in a burrito or on a salad.