This recipe is all about getting those crispy bits on the juicy pork!

Recipe

• 3-4 lb pork shoulder (Boston butt)
• 1 Tbsp dried oregano
• 1 tsp red pepper flakes
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 4 Tbsp olive oil, divided
• 4 garlic cloves, minced
• 1-2 jalapenos, minced
• 1/2 cup orange juice
• 1 white onion, diced, divided
• corn tortillas
• cilantro, for serving
• lime wedges, for serving
• hot sauce, for serving

Required equipment: crock-pot

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1. Combine oregano, red pepper flakes, cumin, coriander, salt, black pepper, cayenne pepper, and 2 Tbsp olive oil in a small bowl. Rub the mixture all over the pork and place in a crock-pot.
2. Add garlic, jalapeno, orange juice, and 3/4 of the onion to the crock-pot. Save the remaining onion for serving. Cook on low for 8-10 hours or on high for 4-6 hours.
3. Remove pork from crock-pot and shred with two forks. Season the liquid in the crock-pot with salt.
4. Heat the remaining 2 Tbsp olive oil in a large skillet over medium-high heat. Working in batches, add enough shredded pork to the skillet to cover the bottom of the skillet in a single layer. Cook, undisturbed, for 2-3 minutes. Stir the pork and cook for another minute. Add about 1/2 cup of the liquid from the crock-pot to the skillet. Cook the pork, undisturbed, until the liquid has evaporated, 2-3 minutes. Stir the pork and continue to cook for another minute. Remove the pork to a plate, and repeat the process with the remaining shredded pork.

5. Heat a grill pan over high heat. Spray the grill pan with cooking spray, then lay corn tortillas onto the grill pan, pressing down on them with tongs. Cook tortillas for 30 seconds to 1 minute, then flip and press with tongs, and cook the second side for 30 seconds to 1 minute.

6. Divide the pork among the tortillas and drizzle with a spoonful of the liquid from the crock-pot, then top with cilantro and remaining onion. Serve tacos with lime wedges and hot sauce.

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