Puerto Rican Shredded Pork

Made this initially with my sister Kat and then again this weekend at home.  It is really good and flavorful but not at all spicy- which is a win for the kids.  Super easy and I am wondering if you really need to brown the meat and blend the marinade first?  Might be able to just throw it all in and I don't know that it wouldn't work just as beautifully. Super healthy and easy.

Puerto Rican Shredded Pork
2-3 lb. pork sirloin roast, boneless
1 tsp. veg oil
4-5 cloves garlic
1 T cumin
1/2 T coarse salt
1 t. dried oregano
4 oranges, juiced, or 1 C. fresh orange juice
4 limes, juiced

Brown the pork in a tiny amount of oil (optional?) and combine all other ingredients in a blender (optional) and then cook for 8 hours on low, 4 hours on high.  Shred pork and discard all but 1 C. of the cooking juices.  Cook for another 15-30 minutes.

Serve in lettuce wraps, corn tortillas or taco shells.  Top with pico de gallo, chopped cilantro, and/or avocado.