Step 1

In a food processor, combine the olive oil, cilantro, orange zest, garlic, orange juice, lime juice, jalapeño, mint leaves, oregano, cumin and salt and pulse until chopped and combined - about 30 seconds. Put the pork in a ziploc bag and pour in the marinade. Seal the bag and marinate at room temperature for 1-2 hours or overnight in the fridge.

Step 2

Place pork in large crockpot with marinade. Cook on low for 6-8 hours or on high for 3-4 hours.

Step 3

Turn broiler on the oven. Transfer pork to a baking sheet. Broil in oven for 5-10 minutes or until browned on top and then shred the pork. Return to the slow cooker with the remaining marinade. Add salt if needed. If you want thicker sauce, mix 2 tbsp marinade with 1 tbsp cornstarch and stir in.

Step 4

Pour the buttermilk over the onions in a large bowl. Submerge the onions and make sure everything is coated.

Step 5

In another bowl, stir together the flour, salt, paprika, pepper and cayenne pepper.

Step 6

Fill large pot with oil to depth of at least 3 inches and heat oil to 375F. Working in batches remove onions from buttermilk and toss in flour until coated. Add to oil and fry for 2 minutes or until golden brown. Using a slotted spoon, transfer to a towel-lined plate to drain. Repeat as necessary.

Step 7

Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.

Step 8

To serve tacos, spoon pork on and top with avocado, lime juice, cilantro and fried onions.