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3-4 pound pork shoulder roast (Boston butt)
1/4 cup orange juice
Juice of one lime
1 cup salsa
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoons brown sugar


Remove excess fat from the pork. No need to remove all of the the fat - just the really big pieces. Cut the pork into 3 or 4 pieces and sprinkle all over with salt and pepper.

Place all the ingredients in the crockpot and cook on low for about 6 hours, or until pork is very tender and can be pulled apart easily with a fork.
Line a rimmed baking sheet with foil. Preheat the broiler.

Shred the pork, and place in on the baking sheet. Pour the sauce from the crockpot over the pork and mix gently.