Slow Cooker Pork Carnitas

Ingredients

4 pound pork shoulder (pork butt), skinless, boneless

2 ½ tsp sea salt

1 tsp black pepper

1 TBSP dried oregano

2 tsp ground cumin

1 onion, chopped

1 jalapeno, chopped (I used pickled jalapenos)

4 cloves garlic, minced

¾ cup orange juice

Rub on pork shoulder: 2 ½ tsp sea salt, 1 tsp black pepper,1 TBSP dried oregano and 2 tsp ground cumin. Place pork in a slow cooker, top with the onion, jalapeno, minced garlic and orange juice. Slow cook on low for 10 hours or high for 7 hours. Shred using forks once it is done. Use in tacos, burritos, quesadilla, over nachos or just eat plain. Serve with rice, guacamole, pico de gallo and add lettuce, avocado, tomatoes, onions or other favorite toppings.