Cuban Style Pork Shoulder

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From the los angeles times note: serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.

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Steps

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In a large bowl , combine the garlic , salt , oregano , cumin , black pepper , chili pepper , crumbled bay leaves and orange zest.

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Stir in the vinegar , orange and lime juices to make a coarse paste.

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Add the pork pieces and toss until the pieces are evenly coated with the spice paste.

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Set aside to marinate while you finish the other preparations.

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Trim and cut the onions lengthwise into 1 / 4 -inch-thick slices.

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Arrange the slices in an even layer on the bottom of the slow cooker insert.

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Pour the broth over the onions.

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Arrange the pork in an even layer over the onions , pouring over any reserved marinade.

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Cover the insert and place it in the slow cooker.

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Set the cooker to high heat and cook 4 to 4 1 / 2 hours until the pork is fork-tender.

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Remove from heat and crack the lid to allow the mixture to cool slightly.

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Gently stir the pork with the onions and serve.

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Ingredients

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garlic cloves, salt, dried oregano, ground cumin, black pepper, ground dried chile, dried bay leaves, orange zest, vinegar, fresh orange juice, lime juice, pork shoulder, onions, vegetable broth