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For more heat use Fustini's Tunisian Harissa or Cayenne Crush olive oil.
Pat dry the pork shoulder with a paper towel and make 1” incisions with a knife all over the meat.
Pulse garlic, ¼ cup oil, cumin, salt, pepper and sriracha in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside. Rub the mixture all over the meat, making sure to stuff some into the slits. Place pork in the slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
Heat the remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste until just heated and fragrant, stirring continuously for about 1 minute. Remove from heat and let cool before whisking in lime juice, balsamic, pepper and cilantro. Serve sliced pork over rice with sauce drizzled on top.
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