• ~4lbs of pork butt (shoulder)
  • 2-3 jalapenos
  • 3-4 tbsp orange juice (lots of pulp)
  • 1-2 tsp fresh ground sea salt

1. Prep.

Rub the salt all over the outside of the pork. If you don't have enough for the fat block, make sure the meat is at least salted. If there's a bone in, leave it and don't worry about it.

Slice - but don't dice - the jalapenos into ~1/4" thick slices.

2. Cook.

Put the meat into the crock-pot, on "low," meat-side down (with the fat layer on top). Place the jalapenos atop the fat, then pour the orange juice over the fat and jalapenos. Put the lid on and walk away for a minimum of 12 hours.

3. Shred.

Remove the bone from the pork shoulder - it should fall out cleanly. If you didn't start with a bone, don't worry about it. If it doesn't fall out, you're not done.

Shred the heck out of it.

4. Rest.

I then refrigerate it until the next morning.

5. Crisp.

Remove it from the fridge and toss a big - 1/4 lbs - hunk into a frying pan and fry it up until starting to firm. Add another tbsp of orange juice and let it crisp up, flip and continue cooking until crunchy.

At this point, you can make it into tacos, burritos, or use it as a topping such as on twice baked aligot.