Carnitas (Mexican Slow Cooker Pulled Pork)

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   Step 1: Rinse and dry the pork shoulder, then rub it all over with salt and pepper.

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   Step 2: Combine the Rub ingredients, then rub the mixture all over the pork.

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   Step 3: Place the pork in a slow cooker with the fat cap facing up. Top with the onion, jalapeño, and minced garlic, then squeeze the orange juice over everything.

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   Step 4: Cook on low for 10 hours or on high for 7 hours.

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   Step 5: When the pork is tender enough to shred, remove it from the slow cooker and let it cool slightly. Shred it using two forks.

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   Step 6: If desired, skim the fat from the juices left in the slow cooker and discard it.

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   Step 7: If you have much more than 2 cups of juice, reduce it to about 2 cups. Set the liquid aside to season the pork; there is no need to strain out the soft onion.

To Crisp

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   Step 8: Heat 1 tbsp of oil in a large nonstick pan or well-seasoned skillet over high heat. Spread some pork in the pan and drizzle it with some juices. Wait for the juices to evaporate and the underside to turn golden brown and crusty. Turn the pork and briefly sear the other side; do not brown it all over, so it stays tender and juicy.

   
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   Step 9: Remove the pork from the skillet. Repeat in batches without crowding the pan.

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    Step 10: Just before serving, drizzle the pork with more juices. Serve hot, stuffed in tacos.