Prep Time: 10 mins
Cook Time: 8 hrs 5 mins
Servings: 8

Ingredients

2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1 (4-pound) pork shoulder
1 large onion, coarsely chopped
6 cloves garlic, minced
1 orange, juiced
3 limes, juiced

Instructions

In a small bowl, make dry rub by combining salt, pepper, cumin, paprika, chili powder and oregano. Place the pork shoulder on a baking sheet or tray, and coat with the rub. Spray the crock of a large slow cooker with nonstick cooking spray. Add onion, garlic, orange juice and lime juice to the crock. Place the pork shoulder inside. Cover and cook on low for about 8 hours (or high for 4 to 5 hours). Remove pork from slow cooker, and shred meat with two forks. Return meat to slow cooker with the juices. Mix to combine. Add salt and pepper to taste if desired. When ready to serve, heat oven to broil. Put about half of the shredded pork on a large, rimmed baking sheet, then place under the broiler. Watch it closely for 3 to 4 minutes or until the meats starts to get crispy. Repeat with remaining meat. Serve in tacos, burritos, quesadillas, burrito bowls, etc.