1- Rinse and thoroughly dry the pork shoulder. Rub it all over with the 2 1/2 teaspoons salt and 1 teaspoon black pepper. Isn’t it great how a little seasoning can transform the meat?

2- In a small bowl, mix the rub: 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon olive oil. Coat the pork generously with this mix for extra flavor depth.

3- Pop the seasoned pork fat-side up into your slow cooker. Add the chopped onion, chopped jalapeno, and minced garlic on top, then squeeze in the 3/4 cup orange juice.

4- Cook it covered on LOW for 10 hours or HIGH for 7 hours until it’s super tender and shreds easily. Can you smell that amazing aroma yet?

5- Carefully pull out the pork and shred it with two forks. If you like, skim fat from the juices and reduce if needed it’s optional but adds a nice touch.

6- For that crispy finish, heat 1 tablespoon olive oil in a skillet over high heat. Spread shredded pork in a single layer, drizzle with reserved juices, and cook until golden and crusty about 3-5 minutes per side. Don’t overcrowd the pan; do it in batches!

7- Finally, drizzle the crisped pork with more juices before serving. Trust me, this step makes it irresistible!