From inthekitchenwithkath.com
(Adapted from a recipe in America’s Test Kitchen’s Slow Cooker Revolution Volume 2: The Easy-Prep Edition)
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(print the recipe))
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Serves 6 – 8
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For the pork
2 cups water
1 onion, peeled and quartered through the root end
1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon pepper
1 orange, halved
The juice of 1 lime
1 (4-pound) boneless pork shoulder roast
1. Combine the water, onion, chipotle chile, oregano, cumin, salt, pepper and lime juice in the slow cooker.
2. Juice the orange. Remove any seeds and reserve ¼ cup of the juice for the Mojo Sauce. Add the rest of the juice and the orange halves to the slow cooker.
3. Tie the roast with kitchen twine. Season it with salt and pepper and add it to the slow cooker. Cook on low for 8 – 9 hours, or on high for 5 – 6 hours. (I cooked it on low for 9 hours and then let it stay in the slow cooker on warm for about another hour.)
4. Remove the roast to a cutting board. (The cooking liquid can be discarded.) Tent with foil and let it rest for about 15 minutes. Then shred the meat with two forks and serve with the Mojo Sauce.
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Mojo Sauce
The reserved ¼ cup orange juice
½ cup olive oil
¼ cup white vinegar
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon dried oregano
½ teaspoon ground cumin
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11. Whisk the sauce ingredients together and serve with the pork.