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