Ingredients
- 4 pounds pork shoulder cut into large chunks
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 yellow onion chopped
- 1 jalapeño pepper deseeded and chopped
- 4 cloves garlic minced
- 2 1/2 teaspoons dried oregano
- 1 teaspoon chili powder
- 2 1/2 teaspoons ground cumin
- 3/4 cup fresh orange juice
Instructions
- Pat the pork dry, then rub all pieces with kosher salt and black pepper.
- Transfer the pork to a slow cooker. Add the chopped onion, jalapeño, minced garlic, dried oregano, chili powder, ground cumin, and fresh orange juice.
- Cover and cook on low for 4-6 hours until the pork is very tender and easily shreds with a fork.
- Remove the pork from the slow cooker and shred using two forks. For a crisp finish, spread the shredded pork on a baking sheet and broil in the oven for 5 to 8 minutes, turning once, until the edges become crispy.
- Serve hot as desired, such as on warm tortillas with desired toppings.