Ingredients:
3 pound pork roast
salt and pepper
¼ soy sauce
¼ cup honey
¼ cup brown sugar
zest and juice of 1 medium orange
Juice of 2 limes (about 4 Tbsp)
3 garlic cloves, minced
1 Tbsp fresh ginger peeled and grated
Rice for serving
green onions for serving
Directions:
Pat the pork dry and season all over with salt and pepper. Transfer to a 6-8 quart slow cooker.
In a small saucepan combine the soy sauce, honey, sugar, citrus zest and juices, garlic and ginger. Bring to a simmer stirring with a whisk until the sugar dissolves. Pork over the pork, cover and cook on low for 10 hours or on high for 8 hours.
Once cooked, transfer pork to a cutting board. When cool enough to handle, shred the pork with two forks, discarding any bone, fat or gristle. Strain the cooking juices and discard any solids. Use a spoon to skim off as much fat from the surface of liquid as possible. Return the meat and juices to the slow cooker. Cook on low for an hour longer until the meat has absorbed some of the liquid and is warmed through.
To serve, top bowls of rice with pork and garnish with green onions.