I don't remember where I found the original version of this recipe, but do know it included lemons. I'm highly allergic to lemons, so I substituted limes and added the oranges on a whim. I had just moved into a new place and the first thing I unpacked that morning was my slow cooker. I hadn't found much of anything else, so I used what was on hand. This is when I discovered I also had no idea where my canned broth was and decided to cook the whole thing in citrus juices - so I added more lime and oranges. My family loved it! I serve this now with warm tortillas, pinto beans, rice and all the usual Mexican-style condiments on the side. I also like to have fresh lime wedges on hand to squeeze over the meat for those of us who like that extra kick of citrus. This also is the pork we use to make Cuban Sandwiches the next day.