4poundboneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
1tablespooncanola or vegetable oil
1cupchicken broth or stock
3largegarlic cloves, minced
1onion, peeled and halved
juice of 1 lime
1mediumorange, halved and juice, rinds reserved
Tortillas & Garnishes:
8smallcorn or flour tortillas
1smallred onion, thinly sliced
Sour cream/avocados, if desired
1cupMonterey Jack cheese
2limes, cut into wedges
Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.
Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer.
Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened slightly, about 10 -15 minutes.
Shred the pork and place on a large patter. Spoon the sauce over the pork. Serve in tortillas garnished with onions, cilantro, cheese, sour cream, avocado and additional lime wedges, if desired.