- 2 1/2 lb. boneless pork butt roast, trimmed
- Kosher salt and freshly-ground black pepper
- Canola or vegetable oil
- Juice and zest of 1 orange
- Juice of 1 lime
- 1 Tbsp extra virgin olive oil
- 2 Tbsp This Little Goat Went to Cuba, plus more to taste
- 5 cloves garlic, minced
- Season the pork on all sides with salt and pepper. Coat a large skillet with a drizzle of cooking oil and heat over medium-high heat. Once hot, add in the pork and sear until golden brown on all sides, about 2-3 minutes per side. Transfer pork and all excess oil to the bowl of a 6-quart slow cooker.
- In a small bowl, whisk together the orange juice and zest, lime juice, olive oil, Cuba spice and garlic. Pour marinade over the pork, rubbing thoroughly to coat the meat.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is very tender and falling apart. Remove meat to a cutting board and discard any large chunks of fat. Shred using tongs or two large forks. Return the meat to the slow cooker and toss to coat in the sauce. Season to taste with additional salt and Cuba spice, as desired.
- Serve meat as a delicious filling for tacos, between bread for a fun spin on a classic Cuban sandwich or over rice and vegetables for a tasty, stress-free dinner!