For the Mojo Sauce:

• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tablespoon Cuban Spice, ground
• 4 cloves garlic, minced

For the Pork:

• 4 pound pork shoulder
• 
  Kosher Salt Diamond Crystal 
• freshly ground Black Vietnamese Peppercorn 
• 2 tablespoons avocado oil
• 1/4 cup finely chopped fresh mint
• 2 tablespoons finely chopped fresh oregano
• lime wedges for serving

For the Mojo Sauce: In a small bowl, combine the orange juice, lime juice, Cuban Spice, and garlic, mixing well. Set aside.

For the Pork: Sprinkle salt and pepper on all sides of the pork roast. Preheat a large cast iron pan over medium high heat, add the avocado oil and then the pork roast, turning every few minutes, searing all sides.

Transfer the roast to a slow cooker and pour the sauce over it. Cook on High for 6 hours or Low for 8 hours, until the pork easily pulls apart with a fork.

Remove the roast from the cooker to a platter, and shred the meat. While it is still warm, add the fresh herbs to the sauce in the cooker and stir to combine, then pour the sauce over the shredded meat.Finish with a squeeze of lime and serve with additional lime wedges on the side.