• If you plan on sauteing the onions and garlic first start by placing 1 tablespoon of olive oil in a skillet and heat over medium heat. Add in the red onion, jalapeno and garlic. Sauté, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes.
• In a medium bowl, whisk together chicken broth, orange juice, and lime juice with the chili powder, smoked paprika, oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
• Place the pork pieces in the slow cooker and pour the chicken broth/orange juice mixture over the top. Cover the slow cooked and cook on high for 4 to 6 hours or low for at least 8 hours until the meat is tender and you are able to shred the meat with a fork. Depending upon your slow cooker and the size of your pork roast you may have to cook your roast for longer.

To broil the finished pork:

• Once cooked shred the meat using two forks. Remove the shredded pork, draining off any juice, and place on a baking sheet. Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

To cook pork in a skillet

• Heat a large skillet on the stove top over medium-high heat. Drizzle 1 tablespoon of olive oil in the pan. Place some of the drained shredded pork in the pan and sauté until the ends are crispy. Repeat with the remaining shredded pork.
• Once the pork is crispy on the edges, drizzle with a bit of the juice from the slow cooker and serve.