9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chili pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth

In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until pieces are evenly coated with spice paste. Set aside to marinate while you finish other preparations.

Trim and cut the onions lengthwise into 1/4-inch-thick slices. Arrange slices in an even layer on bottom of slow cooker's insert. Pour the broth over onions. Arrange pork in an even layer over onions, pouring over any reserved marinade.

Cover insert and place it in slow cooker. Set cooker to high heat and cook 4 to 4 1/2 hours until pork is fork-tender. Remove from heat and crack lid to allow mixture to cool slightly. Gently stir pork with onions and serve with black beans and rice.

Makes 8 servings.