Instructions

• Trim the excess fat from the joint of pork and then cut the meat into 3-4 inch cubes. Season the pork with salt.
• In a bowl, combine the orange juice, lime juice, garlic, chipotle chili paste, cumin, oregano, chili powder, and black pepper.
• Place the onion in the bottom of the slow cooker. Add the pork on top and then pour over the sauce. Mix with a wooden spoon until well combined.
• Cover with a lid and cook on LOW for 5 hours or HIGH for 4 hours, until the pork is tender and shreds easily with a fork.
• Preheat the oven's broiler (grill) to high. Line a large rimmed baking tray/dish with tin foil.
• Shred the pork in the slow cooker using two forks and stir it in the sauce. Then using a slotted spoon transfer the pork onto the prepared baking tray, and spread the pork across the tray in an even layer.
• Place the tray under the broiler, and broil the pork for 3-5 minutes, until it begins to brown.
• Remove the tray from the broiler and spoon some of the sauce from the slow cooker over the top. Return to the oven and broil for a further 3-5 minutes. Enjoy hot, inside warm tortillas or over steamed rice (not included in nutritional breakdown).