Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless pork shoulder (Boston butt), cut into 2-inch chunks
  • 1 large orange, quartered
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • 2 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (optional garnish)
  • Lime wedges (optional garnish)

Instructions:

  1. Pat the pork shoulder chunks dry with paper towels. This helps with browning later.
  2. In a large bowl, combine all the spice rub ingredients.
  3. Add the pork chunks to the bowl with the spice rub and toss to coat evenly.
  4. Place the onion and orange quarters in the bottom of the slow cooker.
  5. Arrange the pork chunks on top of the onion and orange.
  6. Pour in the chicken broth and apple cider vinegar.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shreds.
  8. Remove the pork from the slow cooker and place it in a large bowl. Discard the orange and onion. Use two forks to shred the pork.
  9. Preheat your broiler to high. Spread the shredded pork on a baking sheet. Broil for 3-5 minutes, watching carefully, until the edges are crispy and browned. Turn the pork over and broil for another 2-3 minutes if desired.
  10. Garnish with fresh cilantro and lime wedges.