Mojito Pulled Pork (or chicken or turkey)

Fork tender and perfect for game days. And, OH, the heavenly aroma:
(16 servings)

1 boneless pork shoulder roast (4-5 lbs.)
2 t. sea* salt
2 t. dried oregano
2 t. each ground cumin, smoked paprika*, and freshly* ground pepper
1 bunch fresh cilantro, divided
2 med. sweet* white onions, halved and sliced
1/4 -1/2* cup canned mild roasted and chopped green chiles
4 cloves of garlic, minced
2 cans (14&1/2 oz. each) reduced-sodium chicken broth
2/3 cup  fresh* orange juice
1/2 cup fresh* lime juice
16 pretzel* buns split, or warm flour tortillas*
Stubbs Barbeque Sauce*

Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper; rub over pork - pressing in*. Place in a 4-5 qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles, and garlic to the slow cooker. Combine the broth, orange and lime juices; pour over roast. Cover and cook on low for 7-9 hours, or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups of juice. Discard remaining. Shred pork with 2 forks, and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with cole slaw, dill pickle spears, and warm bbq sauce*.

"Don't sit on the shoreline and say you're satisfied."

Have FUN today!!!!!

Love,

MM