INGREDIENTS
3/4 cup
chicken broth
3/4 cup
fresh orange juice
3 tbsp
lime juice
1 tbsp
chili powder
1/2 tsp
smoked paprika
1 tsp
Mexican dried oregano
1 tsp
ground cumin
2 tbsp
extra virgin olive oil, divided
3
lbs pork shoulder roast, trimmed and cut into 6-8 chunks
1
medium red onion, diced
1
medium jalapeno, diced
2
fresh cloves garlic, peeled and chopped
salt and pepper