Ingredients
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1 (4 pound) pork butt roast
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1 ½ teaspoons salt
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1 teaspoon ground black pepper
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¾ cup freshly squeezed orange juice
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½ cup freshly squeezed lime juice
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½ cup extra-virgin olive oil
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¼ cup chopped cilantro
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6 cloves garlic, pressed
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2 oranges, zested
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1 lime, zested
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2 bay leaves
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2 teaspoons dried oregano
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1 teaspoon ground cumin
Directions
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Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
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Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
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Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts (per serving)
| 314 | Calories |
| 27g | Fat |
| 3g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 40% |
| Cholesterol 65mg | 22% |
| Sodium 1536mg | 67% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 15g | 30% |
| Vitamin C 10mg | 11% |
| Calcium 28mg | 2% |
| Iron 2mg | 11% |
| Potassium 296mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
