• 4 lbs pork shoulder, fat trimmed
• ½ stick butter
• 1 T chili powder
• 2 t ground cumin
• 2 t mexican oregano
• 2 t salt, or to taste
• 1 t ground black pepper
• 4 cloves garlic, peeled
• 2 onions, quartered
• 2 oranges, juiced
• 2 limes, juiced
• 1 jalapeño, chopped

Sauté pork on all sides in butter, in the crock pot if possible.

Mix spices and citrus juice, then place in crock pot, along with the jalapeño. Cook on low for 8 hours or 5 hours on high.

Remove pork and shred. Return to crock pot. Taste and adjust seasoning as necessary. Let rest and keep warm for 30 minutes.

Preheat oven to broil. Place pork on cooking sheet. Broil for 3-4 minutes or until nice crust forms.

Preparation time: 10 minutes
Cooking time: 8 ½ hours

Via sister in law, from Damn Delicious, a site now gone.