2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 pounds boneless pork shoulder
1 onion, roughly chopped
3 cloves garlic, peeled and smashed
3 tablespoons pickled jalapeno pepper, chopped
1 cup orange juice
12 soft 6-inch tortillas (optional)
1/4 cup cilantro leaves (optional)
1/2 onion, chopped in a small dice (optional)
Guacamole (optional)
Lime wedges (optional)
Place the dried oregano, cumin, salt, black pepper and olive oil in a small bowl, then mix to form a paste.
Spread the spice mixture all over the pork shoulder and place in a 6-quart slow cooker.
Place the roughly chopped onion, smashed garlic cloves and pickled jalapeno pepper on top of the pork shoulder.
Pour the orange juice around, but not over, the pork.
Place lid on slow cooker and cook on low for 8 hours or on high for 4 hours.
Remove pork from the slow cooker and shred using two forks or your hands after allowing it to cool slightly.
Place the pieces of pork back into the slow cooker to absorb the flavors of the cooking liquid.
If using, pile the pork into tortillas and top with cilantro leaves, onion and lime.