Espidrilles: Just Fab
Bag: Michael Kors, not recent
Necklace: Rocksbox Aster, Leilani Collar Necklace
Sunnies: Quay Australia
Necklace: C/O Ettika
Earrings: C/O Ettika
Lipstick: C/O Avon Holiday Collection, not recent Holiday Red
- 3-4 pound boneless pork shoulder or pork butt
- 8 cloves garlic
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- Zest of 1 orange
- Zest of 1 lime
- 1 cup fresh cilantro, finely chopped
- 1/4 cup lightly packed mint leaves
- 2 teaspoons fresh oregano
- 2 teaspoons ground cumin
- 1 1/2 teaspoons pink Himalayan salt (I season to taste)
- 1 teaspoon freshly ground black pepper (I season to taste)
Chop all herbs and spices and squeeze citrus fruit juice into the pot buy all fresh ingredients if possible so the flavors really stand out). Season with salt and pepper and put on low for 6 hours.
Turn up to high and cook for two more hours 8 hours total). In my experience pork roast takes 15 hours to truly break down so the next day let it cook on low for another 4 or 5 hours in the slow cooker before serving. The pork should pull apart by being pierced with a fork.
The citrus juices really break down the fat, unlike when I make slow cooker roast pork this time there was hardly any fat to skim off the top.
Serve with rice and beans or my favorite, rice and mixed veggies.
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