Slow Cooker Crispy Carnitas

Ingredients

5 lbs pork shoulder/Boston butt
1 onion chopped
2 jalapeno seeds removed and chopped
2 ½ teaspoons salt
1 teaspoon pepper
4 cloves garlic minced
2 oranges juice only, ¾ cup

Rub:
1 tablespoon dried oregano
2 teaspoons cumin
1 tablespoon bacon grease/olive oil

Directions

Dry the pork shoulder and rub with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place in a slow cooker with fat layer facing up.

Top with onion, jalapeño, garlic and orange juice. Cover and cook on low for 8-10 hours or high for 6 hours.

Remove when the meat is tender and you can easily shred. Shred with 2 forks. Remove the liquid from the slow cooker and place it in a skillet on the stove. Reduce it so that you have about 2 cups of liquid. Set aside.

Place 1 tablespoon of bacon grease or oil in a skillet over high heat. Place about ¼ of the shredded pork in the skillet and pour some of the reduced liquid over the top.

Cook until the bottom is crispy, turn and cook the other side just briefly. You only want it a little crispy or it will be dry. Set aside and continue with the remaining pork.