Slow Cooker Cuban Pork

1. Peel and thinly slice onion; set aside.

2. Zest and juice orange. In a small bowl, whisk together citrus juices, orange zest, chicken broth, Dijon mustard, and honey. Set aside.

3. Cut pork into 2 inch chunks and pat dry with a paper towel.

4. Place cornstarch in a wide shallow bowl. Roll pork in the cornstarch to coat evenly.

5. Preheat a skillet (or slow cooker on the sauté function) over medium-high heat.

6. Add avocado oil. Once hot, sear the pork on all sides until browned. Remove and set aside.

7. Add onions and sea salt to the slow cooker and sauté until translucent.

8. Transfer browned pork back to slow cooker and reduce heat to low.

9. In a small bowl, mix garlic, allspice, paprika, oregano, chili powder, cinnamon, black pepper, and cayenne. Sprinkle the spice mixture over the pork. Stir to coat pork in spices.

10. Pour citrus/honey/mustard mixture over top.

11. Cover and cook on low for 8-9 hours.

12. When tender, use two forks to shred the pork into the sauce. Mix well and let it sit for 10-15 minutes to absorb the flavors before serving.