Taco ‘bout tender! Ingredients 4 lbs pork shoulder 2 tsp salt 1 tsp pepper 1 tsp dried oregano 2 bay leaves 1 tbsp ground cumin 1 large naval orange halved For serving cooked white or brown rice black beans warmed pico de gallo diced avocados lime wedges jalapeños optional Instructions Trim the fat from the pork shoulder. In a small bowl, combine salt, pepper, oregano, and cumin. Mix together and spread over the entire pork shoulder. Place the pork shoulder in a slow cooker. Squeeze juice from the orange halves over top. Add the spent orange halves and bay leaves to the slow cooker. Cover and cook on low for about 6 hours until falling apart tender and the internal temperature reaches 145°F or above. Use tongs or a slotted spoon to transfer the cooked meat to a large bowl. Use two forks to shred the meat into bite-sized pieces, then moisten/season with cooking juices to taste. Cover to keep warm and set aside. Serve pork with warm tortillas and toppings of your choice.