Oven Method

Cup of Yum
1. Preheat the oven to 300°F.
2. Season all sides of the pork with your kosher salt and ground black pepper.
3. In a Dutch oven over medium-high heat, add the avocado oil.
4. Once the avocado oil has heated through and become shimmery, sear each side of the pork. You are only searing the outside, not cooking through. Each side will only need about 1 minute.
5. Turn the heat down to low and remove the pork from the Dutch oven. Pour in the beef stock. De-glaze the pot by scraping the bits off the bottom and stir them into the stock.
6. When the pot has de-glazed completely, add in the orange juice, lime juice, ground cumin, chili powder, dried oregano, and ground coriander. Stir to combine.
7. Add the pork back to the dutch oven and bring to a simmer uncovered.
8. Place the onion, garlic, and jalapeno on top of the pork. You do not need to stir it in. Place the lid on the pot and bake in the oven for 2 hours.
9. Remove the pot from the oven. Turn on the broiler.
10. Remove the pork from the pot and place it on a baking sheet and shred it.
11. Strain the liquid that is left in the pot to remove the fat. You can also spoon it out if you prefer.
12. Place the pot on the stove (with only the cooking liquid remaining inside) and boil until it begins to thicken about 20 minutes.
13. Mix the liquid with the meat on the baking sheet. Spread out evenly and broil for 3-5 minutes, just until the edges are crispy. You only want the edges crispy, not the entire piece.
14. Remove from the broiler and serve it your favorite way!

Slow Cooker Method

1. Season all sides of the pork with your kosher salt and ground black pepper.
2. In a frying pan over medium-high heat, add the avocado oil.
3. Once the avocado oil has heated through and become shimmery, sear each side of the pork. You are only searing the outside, not cooking through. Each side will only need about 1 minute.
4. Turn the heat down to low and remove the pork from the frying pan. Pour in the beef stock. De-glaze the pan by scraping the bits off the bottom and stir them into the stock.
5. When the pan has de-glazed completely, pour the stock into the crockpot. Add in the orange juice, lime juice, ground cumin, chili powder, dried oregano, and ground coriander. Stir to combine.
6. Add the pork to the crockpot.
7. Place the onion, garlic, and jalapeno on top of the pork. You do not need to stir it in. Place the lid on the crockpot and cook on LOW for 7-8 hours. I do not recommend cooking on high.
8. Once cooked, preheat the broiler.
9. Remove the pork from the crockpot and place it on a baking sheet and shred it.
10. Strain the liquid that is left in the crockpot to remove the fat. You can also spoon it out if you prefer.
11. Pour the cooking liquid into a saucepan and boil until it begins to thicken about 20 minutes.
12. Mix the liquid with the meat on the baking sheet. Spread out evenly and broil for 3-5 minutes, just until the edges are crispy. You only want the edges crispy, not the entire piece.
13. Remove from the broiler and serve it your favorite way!

Instant Pot Method

1. Turn the Instant Pot on to the SAUTE function.
2. Season all sides of the pork with your kosher salt and ground black pepper.
3. Add the avocado oil to the Instant Pot.
4. Once the avocado oil has heated through and become shimmery, sear each side of the pork. You are only searing the outside, not cooking through. Each side will only need about 1 minute.
5. Press CANCEL and remove the pork from the Instant Pot. Pour in the beef stock. De-glaze the pot by scraping the bits off the bottom and stir them into the stock.
6. When the pot has de-glazed completely, add in the orange juice, lime juice, ground cumin, chili powder, dried oregano, and ground coriander. Stir to combine.
7. Add the pork back to the Instant Pot.
8. Place the onion, garlic, and jalapeno on top of the pork. You do not need to stir it in. Place the lid on the Instant Pot and set the valve to SEALING.
9. Cook on HIGH PRESSURE for 1 hour.
10. QUICK RELEASE the pressure.
11. Remove the pork from the pot and place it on a baking sheet and shred it.
12. Strain the liquid that is left in the pot to remove the fat. You can also spoon it out if you prefer.
13. Turn the SAUTE function back on the Instant Pot with only the cooking liquid remaining inside. Boil until it begins to thicken, about 10-15 minutes.
14. Mix the liquid with the meat on the baking sheet. Spread out evenly and broil for 3-5 minutes, just until the edges are crispy. You only want the edges crispy, not the entire piece.
15. Remove from the broiler and serve it your favorite way!