4 pounds boneless pork sirloin tip roast
1 tablespoon New Mexico chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano, crushed
2 cups low sodium chicken stock (or 2 cups water and 1 tablespoon low sodium chicken base)
2 limes
salt to taste
Cut pork into 8 cubes. Set aside.
In a small bowl combine chili powder, garlic, cumin, paprika and oregano. Mix to combine. Coat pork with spice mixture on all sides of pork pieces. Place into a slow cooker (I used a 6 quart). Pour chicken stock around the sides of the pot. Avoid pouring directly on top of pork or seasoning will come off.
Cover and cook on high for 4 hours (alternately cook on low for 10 hours). Meanwhile prepare a baking sheet with aluminum foil. When the pork is tender, use 2 forks to shred meat into large pieces. Taste for seasoning, if necessary add salt to taste (mine did not need salt). Use a slotted spoon to remove pork from slow cooker and place on a cookie sheet.
Pour cooking liquid into a pot and boil until thickened (spoon leaves a trail when swirled through) and pour over pork. Preheat oven to broil. Place pork until broiler until edges are nice and crisp, about 3-5 minutes. Remove from oven and squeeze 2 limes over top.
Serve and enjoy!
adapted from The Slow Roasted Italian
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