WARNING: Link goes to a recipe WITH B.S. The Slow Roasted Italian

INGREDIENTS

• 4 pounds boneless pork sirloin tip roast
• 1 tablespoon New Mexico chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano, crushed
• 2 cups low sodium chicken stock (or 2 cups water and 1 tablespoon low sodium chicken base)
• 2 limes
• salt to taste
  

INSTRUCTIONS

1. Cut pork into 8 cubes.  Set aside.
2. In a small bowl combine chili powder, garlic, cumin, paprika and oregano.  Mix to combine.  Coat pork with spice mixture on all sides of pork pieces.  Place into a slow cooker (I used a 6 quart). Pour chicken stock around the sides of the pot.  Avoid pouring directly on top of pork or seasoning will come off.
3. Cover and cook on high for 4 hours (alternately cook on low for 10 hours).  Meanwhile prepare a baking sheet with aluminum foil. When the pork is tender, use 2 forks to shred meat into large pieces. Taste for seasoning, if necessary add salt to taste (mine did not need salt). Use a slotted spoon to remove pork from slow cooker and place on a cookie sheet. 
4. Pour cooking liquid into a pot and boil until thickened (spoon leaves a trail when swirled through) and pour over pork. Preheat oven to broil.  Place pork until broiler until edges are nice and crisp, about 3-5 minutes.  Remove from oven and squeeze 2 limes over top.
5. Serve and enjoy!