Here's what I used. Check the bottom of this post for substitutions if you can't get some Papa Joe's in time, or if you want to make it easier.
- 1-2 lbs. pork loin (I like boneless)
- 1 Tbsp. Papa Joe's Salt*
- 1/2 tsp. oregano
- 1/2 Tbsp cumin
- 3 oranges**
- 2 limes
Step 1: Marinade. Stab the pork with a grilling fork or any other poking device you have lying around.
Um, I look like I'm slaying vampires, yuck. I hate when meat looks like meat!
Anyway. Once you've gotten the stabbies out of your system, throw the pork in a Ziploc bag with the Papa Joe's salt, oregano, and cumin. And then squeeze the holy crap out of the oranges and limes. (I was in a perfectly good mood when I made this, so I don't know why every step of the recipe seems like a de-stressing exercise.) Put the mix in the fridge for a couple of hours, or overnight. Whatever.
Step 2: Cook. Dump the contents of the Ziploc bag into your slow cooker and cook on LOW for 6-8 hours.
Just a note, feel free to use less of the Papa Joe's. Hubby and I strongly disagreed on whether it tasted salty. So, adjust to taste.
I think this would be awesome on a sandwich with cheese, honey mustard, and pickles. Or in a quesadilla. Just sayin'!
* Papa Joe's salt is a mix of salts, pepper, and garlic. It's amazing and does magic things to steamed vegetables -- for example, it makes me eat them :) Sweet serendipity, their HQ is apparently a whopping nine blocks from my house. But if you're not local, you can order it through their website. And if you don't have time to order it, just mix together some sea salt or seasoning salt, ground pepper, and garlic, so the mixture totals a tablespoon.
** Feel free to use the squeezy lime and/or regular old orange juice. Not sure why I went so gung-ho with the fresh fruit. I'd guesstimate that 2 Tbsp of squeezy lime juice and 1/4 cup of orange juice would do the trick.