Ingredients:

  • 4 lbs Pork Shoulder (Boston Butt)
  • 2 Tbsp Kosher Salt, divided
  • 1 Tbsp Freshly Ground Black Pepper
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (Ancho or standard)
  • 1 medium White Onion, roughly chopped
  • 6 large Garlic Cloves, smashed and peeled whole
  • 1/2 cup Fresh Orange Juice
  • 1/4 cup Fresh Lime Juice
  • 1/2 cup Chicken Stock (low sodium)
  • 2 Bay Leaves
  • 1/4 cup Fresh Cilantro, roughly chopped, for garnish
  • 2 limes, cut into wedges, for serving

Instructions:

  1. Prepare the Pork and Rub: Cut the pork shoulder into 2–4 large, even chunks. In a small bowl, combine the cumin, oregano, smoked paprika, chili powder, pepper, and 1 Tbsp of the salt to make the rub. Generously rub the spice mixture all over the pork chunks, pressing it into the surface.
  2. Arrange the Slow Cooker: Place the chopped onion, smashed garlic, and bay leaves in the bottom of the slow cooker insert. Place the seasoned pork chunks on top of the aromatics.
  3. Slow Cooking: Pour the orange juice, lime juice, and chicken stock around the meat. Add the remaining 1 Tbsp of salt. Cover the slow cooker and cook on Low for 6–8 hours or High for 3–4 hours, until the meat is fork-tender and pulls apart easily.
  4. Rest and Shred: Use tongs to transfer the cooked pork chunks to a baking sheet. Tent loosely with foil and let rest for 10 minutes. Discard the bay leaves from the slow cooker.
  5. Skim the Liquid: Carefully pour the remaining cooking liquid from the slow cooker into a separate bowl. Allow the liquid to settle for 5 minutes, then use a spoon or ladle to skim off the visible fat layer floating on top. Reserve the liquid.
  6. Moisten the Pork: Using two forks, shred the pork into coarse chunks on the baking sheet. Ladle 1/2 to 3/4 cup (120–180 ml) of the reserved cooking liquid over the shredded pork, tossing lightly to coat (it should be moist, not soaking wet).
  7. Broil for Crispness: Set the oven rack to the highest position and preheat the broiler to high. Broil the pork for 5–8 minutes, rotating the pan as needed, until the edges are dark brown and crispy.
  8. Final Toss and Serve: Remove from the oven, give the meat one last toss with tongs, and garnish with fresh cilantro and lime wedges. Serve immediately.