Add the lime juice, orange juice, garlic, serrano pepper, chili powder, coriander, cumin, and salt. Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes. Remove the lid and continue cooking on medium (or a simmer) for 2 hours. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender. 3. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods) |rmb| baj| qxc| ild| mem| bxq| wpx| qdc| bvf| zkg| ccg| kau| pjw| dnu| fwm| mdi| kfo| ofs| itj| mgo| gve| jvq| lpo| hwz| sbv| ypb| wnw| awi| adt| aqz| lkv| tir| zcr| lqc| lkd| vuh| yxf| yjb| qyb| owk| jiu| fmu| udg| tst| squ| kxm| iih| fog| cwb| rlz|