Step 1

Trim the pork of excess fat and cut into 3 to 4-inch cubes. Season the meat on all sides with salt.

Step 2

In a mixing bowl or large measuring cup, stir together the orange juice, lime juice, garlic, chipotle chile powder, cumin, oregano, chile powder, and black pepper.

Step 3

Scatter the onion in the bottom of a 6-quart or larger slow cooker.

Step 4

Add the pork on top of the onion, then pour in the orange juice mixture. With a large spoon, turn the pork pieces to combine the ingredients and coat the pork with the juices on all sides.

Step 5

Cover and cook on LOW for 5 to 6 hours or HIGH for 4 to 5 hours, until the pork is fall-apart tender and shreds easily with a fork.

Step 6

Place a rack in the upper third (but not topmost) rack of the oven and preheat the oven's broiler to high. Line a large rimmed baking sheet with aluminum foil.

Step 7

With two forks, shred the pork directly in the slow cooker, discarding any large bits of remaining fat. Stir the pork in the sauce to coat it evenly, then use a slotted spoon to scoop the pork onto the prepared baking sheet (it's OK for some of the juices to come with it). Spread the pork into an even layer.

Step 8

To warm the tortillas, wrap them in foil and pop them into the oven’s center rack while the pork broils. Or, you can heat the tortillas in a dry skillet on the stove.

Step 9

Broil the pork for 3 to 5 minutes, until the edges of the pork begin browning and crisping up (don't walk away! It can quickly start to burn).

Step 10

Remove the baking sheet from the oven. Spoon a little sauce over the top, lightly toss and stir the pork to expose unbroiled sides. Return the pan to the oven and broil for 3 to 5 minutes more (the meat should become nice and crispy at its edges). Repeat once more if you'd like your pork a bit more crisp. Enjoy hot, piled into warm tortillas or over rice with toppings of choice.