The Most Amazing Pork Carnitas

Y'all.  I can't even with these.  These are melt in your mouth DELICIOUS!  

4 pound boneless pork shoulder or butt

1 tablespoon dried oregano

1 tablespoon ground cumin

2 tsp. chili powder

1 tsp. salt

1/2 tsp. black pepper

1 onion, diced

4 cloves of garlic, minced

1 jalapeño, deseeded and finely diced

1 orange, juiced

In a small bowl mix together the oregano, cumin, chili powder, salt, and black pepper.

Trim the excess fat from the pork shoulder, but leave some intact because fat equals flavor!  Place the pork shoulder in the crockpot and pour the seasoning mixture over the top.  Rub the spice mixture all over every surface of the pork.

Add the onion, garlic, jalapeño, and orange juice to the crockpot.  Cook on Low for 8-10 hours.

Carefully remove the pork from the crockpot. I have to use a huge fork and spatula because it is so fall apart tender.  Place the pork on a foil lined baking sheet.  Use two forks to shred the meat.

Pour 1 cup of the cooking liquid over the pork and broil on High for 5-10 minut4s or until the meat becomes golden brown and starts to get crispy on the edges.

Our FAVORITE way to eat this is on a flour street tortilla topped with shredded cabbage, this pico de gallo, cilantro lime crema, finely shredded cheese, and queso.