Ingredients:

  • 3-4 lbs pork shoulder
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 orange, juiced (about 1/2 cup)
  • 1 lime, juiced (about 1/4 cup)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Tortillas for serving

Instructions:

  1. Trim excess fat from the pork shoulder; cut into large chunks.
  2. Heat olive oil in a skillet over medium-high heat; brown the pork chunks on all sides.
  3. In a bowl, combine onion, garlic, cumin, oregano, paprika, chili powder, and citrus juices.
  4. Place the pork in the crock pot; pour the spice mixture over the top.
  5. Cover and cook on low for 8 hours or high for 4 hours, until the pork is fork-tender.
  6. Remove pork from the crock pot and shred with forks; return to the pot for additional flavor absorption.
  7. Serve in warm tortillas with your choice of toppings.