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Heat oil in a large skillet over medium high heat. Brown pork roast on all sides and transfer to a lightly greased slow cooker.
In a medium bowl, whisk together garlic, lime juice, oregano, salt, pepper and chicken broth. Pour over roast.
Cover and cook on low for 5-6 hours, or until the pork is tender and shreds easily with two forks.
Meanwhile, combine the ingredients for the mojo sauce in a blender. Blend until smooth.
Transfer the pork to a large bowl and shred into bite sized pieces. Pour the mojo sauce over the pork and toss to coat evenly.
Serve the pork in warm tortillas with mango pineapple salsa, or your favorite taco toppings.