cuban pork roast

Adapted from many different recipes, including Emeril Lagasse and Bobby Flay.

1 c orange juice
1/8 c lime juice
juice from 1 large lemon
4 garlic cloves
1 Tbsp oregano
1/4 c olive oil
1/2 Tbsp salt
1 tsp pepper
1 3-4 lb pork shoulder

In a large ziploc bag, combine juices, garlic, oregano, olive oil, salt and pepper. Marinate pork at least 4 hours, preferably overnight. Cook in a slow cooker for 8 hours on low.

Shred and serve.