Ingredients
2 pounds boneless pork shoulder roast (or 2.5 pound bone-in)
Salt and pepper
2 teaspoons dried oregano
1 teaspoon cumin
1 Tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed
1 orange, cut in half
3 Tablespoons vegetable oil
Instructions
Rinse and dry the meat. Salt and pepper liberally. Mix the oregano and cumin with olive oil and rub all over the pork. Place pork in slow cooker and top with onion, garlic and jalapeno. Squeeze the juice of the orange into the crock pot and add the both halves.
Cover and cook on low for 8-10 hours.
Once the meat is tender, remove from the slow cooker and let cool slightly before pulling apart and shredding with two forks.
In large skillet, heat the vegetable oil over high heat. Press the meat into the pan and fry until crispy on one side.
Serve.