Finely chop 3-4 cloves garlic.

For mojo sauce whisk together: - 1⁄2c fresh orange juice (~2 oranges) - 1⁄4c fresh lime juice (~2 limes) - 1⁄4c fresh lemon juice (~2 lemons) - 3-4 cloves garlic, minced - 1⁄4c olive oil - 1/3tsp salt - 1/8tsp ground black pepper Store in refrigerator until ready to serve.

Heat 1T olive oil in a large pan over med-high.

Season pork shoulder with S&P, add to pan, and brown on all sides.

After searing pork, place in slow cooker w/ 1⁄2c chicken broth or water & cook ~5 hours on high or ~8 hours on low, until meat is tender.

Cool, then using your fingers or two forks, shred the pork into bite-sized pieces.

Slice 11⁄2 onions into 1⁄2” rounds.

Put 2T of Garlic Mojo Sauce in a large skillet. Warm over high heat.

Add 4 servings of the shredded pork to the pan and top with the sliced onion rounds.

Put lid on skillet and cook for a few minutes until the pork is warm and onions are crisp-tender.

Serve with additional Garlic Mojo Sauce on top.