A great weeknight recipe, which can be transformed to complete a number of dishes.
In a small prep bowl, combine the Adobo, oregano, sazón, cumin, and black pepper. Rub the spice blend onto the entire surface of the pork shoulder.
Place the seasoned pork shoulder into the slow cooker, and cover with the minced garlic, bay leaves, and onions.
Mix together the citrus juices and vinegar, then pour the mixture over the seasoned pork shoulder.
Place the lid on the slow cooker and cook, on low, for 8 hours, or on high for 4 hours.
Once the pork has finished cooking, carefully, transfer the pork to a holding vessel. Use tongs and a large fork (if needed) to pull the pork from the bone.
Remove and discard, both the two bay leaves, and the bone.
Puree the liquid in the slow cooker using an immersion blender set to "low", until the sauce is smooth. If you don't have an immersion blender, you can leave the liquid as is, or carefully transfer it to a blender. Make sure to vent the blender's lid to prevent an explosion and puree the liquid- in batches if necessary- until smooth.
Once the cooking liquid is smooth, return the pulled pork to the slow cooker to coat it in the sauce.
Turn the slow cooker to warm, and cover, until you're ready to serve.
Serve the pulled pork over rice with the carrots, avocado slices, red onions and jalapeños, and chopped cilantro. Be sure to drizzle ample amounts of the mojo sauce over the pork and rice.
Refrigerate covered leftovers for up to 72 hours, or freeze in food storage bags for up to 6 months.
Optional Serving Ideas:
Tacos: fill warmed corn or flour tortillas with the pulled pork, top with cooked black beans, shredded Mexican cheese, sour cream, pico de gallo, gaucamole, and fresh cilantro.
Nachos: spread a layer of corn tortilla chips onto a sheet pan and top with the pulled pork. Cover in shredded Mexican cheese, and refried beans and bake until the cheese has melted. Garnish with sour cream, pickled jalapeños, and black olives.
Sandwiches: pile the slow cooker pulled pork onto potato buns. Top with Peruvian Coleslaw and pickled red onions.