Ingredients:

• 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in)
• 2 Tablespoons bacon fat (optional)
• 1 teaspoons cumin
• 2 teaspoons oregano
• 2 teaspoons ancho chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large orange
• 1 large onion
• 4 cloves of garlic

Directions:

• Coat bottom of slow cooker with bacon fat (optional)
• Trim fat, and cut pork into 2″ cubes
• Cut onion into 8 slices
• Peel and crush garlic cloves
• Mix dry ingredients
• Fill bottom of slow cooker with meat
• Sprinkle half the dry spices on the meat
• Put 1/2 of the onion and garlic on the meat
• Put the remaining meat on top
• Sprinkle remaining dry ingredients on meat
• Push the remaining onion and garlic in with the meat
• Squeeze the juice from the orange onto the meat (optionally strain, if a seeded orange)
• Cook for 8-10 hours on low, or 4-6 hours on high (I recommend low if at all possible)
• Remove meat, shred with a fork (or two)
• Place shredded pork on a cookie sheet, brown under a broiler
• Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes