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How to make it

  • 1. Rinse and dry the pork shoulder, rub in salt and pepper.
  • 2. Combine the rub ingredients then rub all over the pork. Rub this in well.
  • 3. Cover and let sit 30 minutes.
  • 4. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
  • 5. Cook on low for 8 to 10 hours or on high for 6 hours.
  • 6. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks or your hands. Discard the bone and bay leaf.

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