6 cloves garlic, sliced
2 large jalapeños, seeded
2 tablespoons extra virgin olive oil, divided
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon salt
3 1/2 pounds pork butt or shoulder, bone-in
1 large orange, quartered
1 large lime, quartered
2 large scallions, chopped
1/2 cup fresh cilantro
3 cups cooked brown rice
In a food processor or food chopper, mince the garlic and jalapeños; remove half to use later for the sauce. Add one tablespoon of the olive oil, cumin, oregano and salt and process to mix.
Trim extra fat layer from the roast. Place the roast in a four to six-quart slow cooker. Rub the olive oil mixture all over the roast — make sure the whole roast is covered. Place the orange and lime quarters on top of and around the roast, then cover tightly. Cook on low heat for six hours.
When the pork is tender, transfer to a cutting board, reserving the juices and the citrus quarters for the sauce. Let stand for five minutes before cutting; keep warm while you make the sauce.
To make the sauce, place the remaining tablespoon of olive oil in a small pot and place over medium-high heat. Add the reserved minced garlic and jalapeño and sauté for about one minute. Squeeze the reserved orange and lime into the pot, using a strainer to catch any seeds. Bring to a boil and cook for about 10 minutes to thicken slightly. Add the scallions and cilantro and simmer on low for one minute.
Remove the bone and slice the pork. Serve on a bed of rice, drizzled with the orange sauce.
A simple side of roasted Brussels sprouts or baked sweet potatoes will complement the flavors in this dish perfectly.