Ingredients:

  • 5 – 4 lbs Pork Shoulder (Boston Butt)
  • 1 large Yellow Onion, roughly chopped
  • 6 cloves Garlic, peeled and smashed
  • 1 cup Orange Juice (freshly squeezed preferred)
  • 1/4 cup Lime Juice (fresh preferred)
  • 1/2 cup Chicken or Vegetable Broth (low sodium)
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper (freshly cracked)
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano (Mexican preferred)
  • 1 teaspoon Chilli Powder
  • 2 large Bay Leaves

Instructions:

  1. Pat the pork shoulder dry thoroughly with paper towels. In a small bowl, mix all Spice Rub ingredients (Salt, Pepper, Cumin, Oregano, Chilli Powder). Generously coat the entire pork shoulder with the spice rub, pressing the seasoning in well.
  2. Place the chopped onion and smashed garlic cloves into the bottom of the slow cooker insert. Place the seasoned pork directly on top of the aromatics.
  3. Pour the orange juice, lime juice, chicken broth, and apple cider vinegar evenly over the pork. Tuck the bay leaves around the meat.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours. The pork is done when it shreds effortlessly with a fork.
  5. Carefully remove the pork from the slow cooker using a slotted spoon and place it on a cutting board or large plate. Discard the bay leaves. Using two forks, shred the pork coarsely.
  6. Carefully skim any large pools of surface fat from the remaining liquid left in the slow cooker. Transfer about 1 cup of the cooking liquid (the jus) to a measuring cup or small saucepan.
  7. Preheat your oven broiler to high. Spread the shredded pork evenly over a baking sheet lined with foil or parchment paper. Drizzle about 1/4 cup of the reserved jus over the shredded meat.
  8. Place the baking sheet under the broiler for 3–5 minutes, watching constantly until you achieve dark, crispy, caramelized edges.
  9. Remove from the oven, toss lightly, and serve immediately with warm tortillas and your preferred toppings.