4 lb pork shoulder / butt (skinless, boneless)

2 1/2 tsp salt

1 tsp black pepper

1 onion (chopped)

1 jalapeno

4 cloves garlic (minced)

3/4 cup orange juice

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper

Combine the rub ingredients (oregano, cumin, oil), the rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeno, minced, garlic, and pour orange juice.

Slow cook on low for 10 hours or on high for 7 hours.

Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional - skim off the far from the juices and discard.

If you have a lot more than 2 cups of juice, reduce it down to 2 cups. the liquid will be salty, it is the seasoning for the pork. Set liquid aside - don’t bother straining.

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golded brown and crusty. Turn and just briefly sear the other side - you don’t want to make it brown all over because then it’s too crispy.

Remove pork from skillet. Repeat in batches. Don’t crowd the pan.

Just before serving, drizzle over more juices and serve hot, stuffed in tacos.