Rinse your pork butt and place on a large pan.
In a for processor or blender place the cilantro, mint, oregano, cumin, peppeer, salt, garlic, orange juice and lime juice. Blend.
Add olive oil and blend again.
Cover the pork with the mojo sauce making sure to get into any crevices.
Move pork into slow cooker and drizzle any leftover sauce over the pork.
Slow cook for 5 to 6 hours on HIGH or 9 to 10 hours on LOW.
Right before pork is done, preheat oven to 400º degrees.
Once pork is done, carefully place the pork into a baking dish or pan. Do not include the juices.
Place pork in the ovens middle rack and cook for 15 to 30 minutes or until desired golden color is achieved.
While the pork is in the oven, place a colander over a saucepan and pour pork juices from the slow cooker. Place the saucepan on the stove over high heat.
In a cup, mix 1 tbs cornstarch and 1 tbs water. Add to the saucepan and stir well. Depending on the amount of liquid you may have to add another cornstarch and water mixture. Once done, set aside and serve over pork or as a dipping sauce.
Once pork is golden, remove from the oven and shred.
And it's ready to serve!