Puerto Rican Shredded Pork

I found this beauty in one of my issues of Better Homes and Gardens. It didn't smell great (oj with pork?) but it was soooooo delicious as taco meat! I sprinkled cheese on a couple corn tortillas, added some meat and microwaved 30 seconds to melt the cheese and soften the tortillas (I would've spread some refried beans first if I had some). Then topped with sour cream and salsa or pico de gallo. mmmmmmmm...drooling here. Serves 4-6.

Puerto Rican Shredded Pork

2-3 lb pork boneless sirloin roast, trimmed and tied with twine if necessary
1 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced or 1 c orange juice
4 limes, juiced or 1/2 c lime juice

1. Cut 4-5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Place in slow cooker, upside down (sounds weird but trust me here).
2. Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined. Pour liquid mixture over pork and let marinade 10 minutes. Flip roast over. Cook 8 hours on low.
3. Remove pork from slow cooker; set aside. Remove 1 cup liquid; set aside then pour remaining liquid down the drain. Return pork and 1 c liquid, shred pork and continue to cook 20 to 30 minutes longer. Just enough time to set the table and get your fixings ready.

Serve in lettuce wraps or corn tortillas. Top with pico de gallo, chopped cilantro and avocado.