Ingredients:

  • 3-4 lbs (1.36-1.81 kg) pork shoulder (Boston butt), cut into 2-3 inch chunks
  • 1 large orange, quartered
  • 1 large lime, quartered
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 cup (120 ml) chicken broth
  • 2 tablespoons reserved cooking liquid (from slow cooker)
  • 1 tablespoon rendered pork fat, optional

Instructions:

  1. Trim excess fat from the pork shoulder (but leave some!). Cut into 2-3 inch chunks.
  2. Place the pork chunks in the slow cooker. Add the orange and lime quarters (squeezing the juice into the slow cooker before adding the rinds). Add the chopped onion, minced garlic, oregano, cumin, chili powder, smoked paprika, coriander, salt, pepper, and chicken broth.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
  4. Remove the pork from the slow cooker with a slotted spoon, reserving the cooking liquid. Discard the orange and lime rinds. Shred the pork with two forks.
  5. Heat a large skillet over medium-high heat. Add reserved cooking liquid and rendered pork fat (if using). Add the shredded pork to the skillet in a single layer (work in batches if necessary). Cook, pressing down occasionally, until the pork is browned and crispy on the edges. Alternatively, spread the shredded pork on a baking sheet and broil for a few minutes, watching carefully to prevent burning.
  6. Serve immediately with your favorite taco toppings.