1 tablespoon olive oil

1 teaspoon black pepper

1 tablespoon cumin

1 tablespoon oregano

Juice of 2 oranges

1 cup onion, diced

2 tablespoons garlic, minced

1 can diced green chiles

1 tablespoon vegetable oil

small tortillas, optional

cilantro, optional

salsa, optional

Rub olive oil all over pork. Then coat pork roast with salt, pepper, cumin and oregano.

Place pork roast in slow cooker. Pour orange juice over the top of roast. Spread onions, garlic and green chiles over the top of the roast. Cover slow cooker and cook on low for 7-8 hours, or high for 5-6 hours.

Remove pork from slow cooker and shred with 2 forks, removing and discarding big pieces of fat.

In large saute pan, heat your vegetable oil over medium-high heat. Add your shredded pork and cook until the bottom of your pork is nice and crispy. Serve immediately on its own or on a tortilla topped with cilantro and salsa.

6-8 servings