Tags: Mexican, Side
543 grams pork shoulder
4 grams oregano
10 grams cumin
3 grams chili powder
8 grams flour
4 grams salt and pepper
2 juiced oranges
10 grams garlic
Brown pork with dry spices rubbed in.
Slow cook in other ingredients for 6-8 hours on low in a small slow-cooker.
Remove and shred, reserving strained liquid.
Crisp in large skillet with remaining juices until evaporated.