Prep 10 mins
Cook 6 hrs
I don't remember where I found the original version of this recipe, but do know it included lemons. I'm highly allergic to lemons, so I substituted limes and added the oranges on a whim. I had just moved into a new place and the first thing I unpacked that morning was my slow cooker. I hadn't found much of anything else, so I used what was on hand. This is when I discovered I also had no idea where my canned broth was and decided to cook the whole thing in citrus juices - so I added more lime and oranges. My family loved it! I serve this now with warm tortillas, pinto beans, rice and all the usual Mexican-style condiments on the side. I also like to have fresh lime wedges on hand to squeeze over the meat for those of us who like that extra kick of citrus. This also is the pork we use to make Cuban Sandwiches the next day.
- 5 lbs pork roast
- 3 medium oranges
- 5 large limes
- 1 large onion, sliced
- 2 garlic cloves, peeled and lightly crushed
- 1 tablespoon Mexican oregano
- water, to cover
- orange zest (optional)
- lime zest (optional)
- Place half of onion slices and both cloves garlic in bottom of slow cooker and place pork roast on top.
- Juice oranges and limes over roast and add oregano, salt and the remaining onion slices.
- Add water to cover if necessary (and add optional zest if a lot of water is used) and cook on high for 6-8 hours.