Step 1

Remove pork shoulder from fridge. Set aside.

Step 2

In a medium sized bowl combine the brown sugar, ancho chile pepper, smoked paprika, coarse salt, white pepper, dried cilantro, cumin, coriander, and red pepper flakes. Mix well so all the spices combine thoroughly. Carefully rub the entire pork shoulder with the spice rub, making sure to coat all the sides.

Step 3

Place the pork shoulder in you slow cooker.

Step 4

Pour the Coke and water around the side of the roast, but not over top of it.

Step 5

Cut the oranges in half, squeeze the juice out over the roast. Place the pieces inside the slow cooker.

Step 6

Cut the limes in half, squeeze the juice out over the roast. Place the pieces inside the slow cooker.

Step 7

Place the garlic cloves in the liquid as well.

Step 8

Cover and cook for 8 to 10 hours, you want the meat to be moist, and to pull apart easily.

Step 9

Transfer the meat to a cutting board and pull it apart with two forks.

Step 10

Place the meat in a large frying pan with a touch of olive oil. Cook over medium-high heat for about 3 to 5 minutes. I find adding just a touch of brown sugar helps to caramelize quickly. The key to great carnitas is having the meat be moist, but the edges crispy. Remove from heat and transfer to a large bowl.

Step 11

To make Tacos:

Step 12

Cut up all the toppings ahead of time, with the exception of the avocado. Do that at the last minute so it does not brown before serving.

Step 13

Heat the tortillas by placing them in a frying pan, one at a time, flipping so you warm each side. Alternately you can warm them in the microwave all at once for about 30 to 45 seconds.

Step 14

Top each tortilla with meat and toppings of your choice.

Step 15

Serve with a big old sweet and spicy smile!