- 2-3 LB Pork Shoulder (AKA Boston Butt)
- Pork Dry Rub
- 1 Cup Orange Juice
- 1 Bunch Cilantro, chopped
- 1 Onion, diced
- Limes for garnish
- Flour Tortillas
- In the morning, pat pork dry and season generously with rub of choice on all sides of the meat. Place in slow cooker, add orange juice and cover. Set on low for 8-9 hours. Note that meat will not be submerged, but it will release its own fat and juices which helps it keep moist while cooking.
- Pork is done when it shreds easily with a fork. Remove pork and discard bone and any fatty pieces. Place shredded pork on a foil lined cookie sheet. Roast at 400 degrees for 15 minutes. Toss meat with tongs and cook another 10 minutes. If meat looks too dry, add additional cooking liquid. This process will give you the crispy edges and great texture for your tacos.
- Warm tortillas in oven for 5-6 minutes. Add pork, garnish with cilantro, onion and a squeeze of lime juice. Serve with rice and beans.