3 lbs bone-in pork shoulder, rinsed and patted dry
2 large white onions, chopped, divided
1 orange, halved
4 cloves garlic, crushed
2 limes, halved
1 jalapeño pepper, chopped (seeds removed, optional)
1 bunch cilantro, roughly chopped
3 Tbsp olive oil
2 tsp cumin
1 tsp oregano
kosher salt and freshly ground pepper, to taste
canola oil, for cooking
corn tortillas or taco shells
Generously season pork shoulder with salt and pepper.
In a small bowl, whisk olive oil, cumin, and oregano. Rub mixture all over pork.
Place pork in bottom of crock pot. Place 1 onion, garlic, and jalapeño around it.
Squeeze the lime and orange halves over the pork and add the outer skins to the crock pot.
Cook on low for 8-10 hours, or high for 4-5.
Use 2 forks to shred the pork.
Heat 2-3 Tbsp canola oil in a large skillet, over high heat. Add shredded pork and cook in a single layer until crispy.
Warm tortillas in a separate pan. Fill with crispy pork, remaining onion, cilantro, and any other desired toppings.