1 T. bacon fat (or less) or oil/shortening

3-5 lb. bone-in pork butt (can use boneless, too - I use what’s on sale)

1 T. adobo (I like Penzey’s)

1 T. ancho chile powder

1 t. chipotle (or more, for spicier pork)

1 T. kosher salt

1 jalapeno, small dice

1 onion, small dice

1 c. orange juice

2 t. liquid smoke

1-2 T. vegetable oil

  1. Rub bacon fat on the inside of the slow cooker to coat.
  2. Mix all ground spices and rub on the meat to coat.
  3. Place meat in slow cooker fat side up.
  4. Sprinkle diced jalapeno and onion over meat.
  5. Add orange juice and liquid smoke.
  6. Cook on low 8-10 hours until meat shreds easily.
  7. Remove pork and shred. Skim fat and reserve 1 c. juices.
  8. Heat oil in skillet over medium heat. Scatter shredded pork in skillet and brown one side. Alternatively, spread shredded meat on a baking sheet brushed with oil, toss to coat, and broil 5-10 minutes until some edges are crispy and brown. Watch the broiler carefully!
  9. Return browned pork to reserved juices and serve in tacos, burritos, or other dishes, as desired.