1. We (okay my husband did!) brined a pork roast in sugar, water, salt and peppercorns and let it sit overnight.

2. He then marinated it for 3 hours in:

lime juice (1/4 cup)

clementine juice (from 2 clementines)

1/2 teaspoon cumin

1/2 teaspoonancho chile powder

1/2 teaspoon chipotle chile powder

1 teaspoon granulated garlic

1 teaspoon sugar

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

3. Drain, pat dry and brown in skillet. Reserve marinade.

4. Place pork roast into a slow cooker with 2 sliced onions and the marinade, cover and cook for 6 hours on high.

We ate ours with tortillas, sour cream, salsa and Monterey Jack cheese. But the next day, the soup was born!

For the soup:

6 cups chicken broth

1 can of diced tomatoes with juice

1 can white beans

the juice from 2 limes

1/2 teaspoon cumin

1/2 teaspoon ancho chile powder

1 teaspoon chipotle chile powder

1 teaspoon granulated garlic

1 tablespoon sugar

1 teaspoon salt

2 cups shredded cooked pork (you could use chicken)

Sour cream and corn tortilla strips for garnish

Heat all ingredients except lime and pork in soup pot and cook for 15 minutes. Add pork (with the cooking juices) and cook another 30 minutes. Add lime and then ladle into bowls. Top with sour cream and tortilla strips and enjoy!