For this flavorful recipe, you'll slow cook the roast in the slow cooker, then finish it off in the oven for that extra crisp!
Combine all of the ingredients for the mojo sauce in a food processor or blender.
Once all of the ingredients are finely chopped, split the mojo sauce into two parts.
Place the pork shoulder into the crock pot, and pour half of the mojo sauce over the top.
Cook on low for 8 hours. If you're short on time, 6 hours usually yield tender pork as well.
Once done, place pork shoulder onto baking dish. I like to use one that has a wire rack to let the fat drip.
Preheat the oven to 425 F.
Bake for 10-15 minutes, or until the top is crispy.
Let rest for 15-20 minutes.
Shred and use the rest of the mojo sauce to top. We like to top it with a little bit of the drippings from the crock pot as well.