Ingredients:

  • 4.5 lbs pork shoulder (Boston butt), trimmed and cut into 2-inch cubes
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp dried Mexican oregano
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp ground cinnamon
  • 1 large white onion, quartered
  • 6 garlic cloves, smashed
  • 2 large oranges, juiced
  • 1 lime, juiced
  • 2 bay leaves

Instructions:

  1. Cut your 4.5 lbs pork shoulder into 2 inch cubes, discarding any excessively large chunks of pure gristle but keeping the marbled fat.
  2. In a large bowl, toss the pork with the salt, pepper, Mexican oregano, cumin, chili powder, and cinnamon. Note: Use your hands to really massage the spices into the meat.
  3. Place the quartered onion, smashed garlic cloves, and bay leaves at the bottom of the slow cooker.
  4. Pack the seasoned pork cubes on top of the onions and garlic.
  5. Pour the juice from the 2 oranges and 1 lime over the meat. Note: Do not add extra water or broth; the meat will release its own juices.
  6. Set your slow cooker to Low and cook for 8 hours. Wait until the meat is tender enough to shred with two forks.
  7. Remove the pork from the liquid (reserve the liquid!) and coarsely shred it.
  8. Place a cast iron skillet over medium high heat with a splash of the reserved cooking fat.
  9. Add a layer of shredded pork to the pan. Cook for 3-5 mins until the bottom is dark brown and crispy.
  10. Pour 1/4 cup of the reserved braising liquid over the crispy pork right before removing from the heat. Wait for the sizzle to subside as the meat absorbs the juices.