To begin this recipe lets plug in your largest crockpot, allowing it to heat up. My crockpot has a timer so I normally choose the 6-8 hours setting, but if your crockpot does not then just put it on medium heat.
Prep your crockpot ingredients by peeling and slicing the onion, peel your garlic cloves, cut the tops off the jalapeños, and juice the oranges. Place the onions, garlic, and jalapeños in the bottom of the crockpot.
To make the rub, place the dry rub seasoning, cumin, dried oregano, kosher salt, and pepper into a small mixing bowl. Drizzle olive oil over the pork shoulder and then liberally season the meat. Give everything a good rub down and then place into the crockpot.
***TIP: if you don't have the dry rub seasoning you can make it without. If you want to purchase the dry rub seasoning, I will put the information for purchase in my recipe notes at the bottom of the page.
Before putting the lid on the crockpot, drizzle the orange juice over the pork shoulder. Cook for 6-8 hours on medium to medium high heat. The meat should be fork tender and falling off the bone when finished cooking.
After cooking all day, remove the meat from the crockpot and shred with two forks. Also, strain off the extra liquid in the crockpot, and place in a small sauté pan over medium heat to reduce into a thicker sauce.
Ok y'all we are almost there. To make this pork shoulder over the top good find a medium cast-iron skillet. Place it over medium to medium high heat. Add 1-2 T of olive oil to the pan.
Once the cast-iron skillet and the olive oil are warm add a large handful of the meat into the skillet. Also add 1/4 cup of the reduced juices from the crockpot. This will give your meat sooooo much flavor that you won't know what to do with it.
Cook the meat until the juices have evaporated and the bottom of the meat has a nice golden crust. Flip the meat and quickly sear the other side, just to heat through not to crisp up.
***TIP: When I initially sear the first side, I use a hamburger press to help really get a good golden crust on the pork shoulder. If you have one great! If you don't , don't stress over it.
Repeat in batches, normally 3-4 to complete the entire browning process.
I love to serve this on white corn tortillas (heated up) and fresh pico de gallo. I'll also attach my pico de gallo recipe below for anyone wanting to make it.