3/4 cup extra virgin olive oil
1 cup fresh cilantro, chopped
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice
1/4 cup mint leaves, chopped
8 garlic cloves, minced
1 tbsp fresh oregano leaves, chopped (or 1/2 tbsp dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb boneless pork shoulder roast
2 tbsp oil
1/4 cup finely chopped fresh mint
2 tbsp finely chopped fresh oregano
lime wedges, for serving
Combine first eleven ingredients, olive oil through pepper in a bowl to make marinade. Mix well. Alternately, add all marinade ingredients to your food processor and blend until the garlic and herbs are finely chopped. Set aside.
Preheat a large cast iron pan over medium high heat, add the oil and then the pork roast, turning every few minutes, searing all sides.
Transfer the roast to a slow cooker and pour the marinade over it. Cook on high for 6 hours or low for 8 hours, until the pork easily pulls apart with a fork.
Remove the roast from the cooker to a platter, and shred the meat. While it is still warm, add the additional chopped mint and oregano to the sauce in the cooker and stir to combine, then pour the sauce over the shredded meat. Finish with a squeeze of lime and serve with additional lime wedges on the side.