Rinse and dry the pork shoulder. To do this, take the pork out of the packaging and use paper towels to soak up all the excess liquid.

Combine the rub ingredients into a small bowl. Use your hands to add the rub all over the pork.

Place the pork in the slow cooker (fat cap up). Top the pork with the onion, jalapeño, garlic, and juice of the oranges and limes.

Slow cook the pork on low for about 7-8 hours or until done. The pork should be tender enough to shred.

Remove the pork from the slow cooker and let it cool so you can shred using two forks.

Keep the liquid so it can be used to season the pork! You can use a slotted spoon to remove the fat from the liquid (optional).

Once the pork is shredded, spread it out on a baking sheet lined with aluminum foil.

Use some of the juices you set aside in the slow cooker and pour about 1 cup of the liquid over the pork.

Broil in the oven for about 5-10 minutes on high heat until the meat becomes crispy on the edges and looked golden brown.

Serve on tortillas with extra jalapeños, limes, onions, or whatever you like best!
TO STORE:

Add the extra juices to the meat when storing for extra flavor. Store in an airtight container in the fridge for up to 4 days.