INGREDIENTS

4 lbs of boneless pork shoulder of butt

1 tbsp of dried oregano

1 tbsp of ground cumin

2 tsp of chilli powder

1 tsp salt

½ tsp of black pepper

1 diced onion

4 minced cloves of garlic

1 jalapeno, deseeded and diced

1 juiced orange

DIRECTIONS

1. In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
2. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
3. Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
4. Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

TO CRISP IN OVEN

1. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
2. Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.