4 to 5 lb. boneless pork shoulder roast 1/4 cup chopped fresh parsley 2 T minced fresh garlic 2 T dried oregano 4 tsp. onion powder 4 tsp. ground cumin 1 cup chicken broth 1 orange, quartered 1 lime, quartered 1 medium onion, quartered

Place meat in crockpot. In a small bowl, stir together herbs with 2 tsp. pepper and 1 1/2 tsp. salt. Rub all over pork. Pour in broth. Roast on low for 8 to 10 hours.

Add fruit and onions in last hour of cooking.

Shred meat, toss with cooking liquid to moisten and squeeze fruit over the meat.