3-1/2-5lb. Pork shoulder, butt, or picnic
1 onion, peeled and halved
4-6 garlic cloves, minced
2 T lime or lemon juice
2 T red wine vinagar
1 tsp. oregano
1 tsp cumin
1 bay leaf
Note: The original recipe calls for you to cut up the pork into two inch chunks and cook it in the spices and two cups of water, in the over in for two hours until it is tender. Then you pick it apart, reduce the liquid, and broil the meat until it is a bit crispy. I didn't want to cut up my pork or use the oven.
Place pork in crockpot. Place onions in crockpot and squeeze oranges into a bowl, place orange skins on top of pork. Online I read the oranges could get bitter if cooked too long, so I removed the skins half way through. In bowl with orange juice mix the rest of the ingredients. Pour over the pork.
Cook 4-6 hours. Shread pork. Strain remaining juices and place in saucepan. Reduce juice on stove until a glaze like consistency. Coat pork with this glaze.
I like mine with pico, black beans, and cheese. Jared adds sour cream. The corn tortillas are super easy. They are just corn masa and water. I have a tortilla press. :) I love it.