Ingredients

• 1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
• 2 Tbsp. plus 2 tsp. kosher salt
• 2 Tbsp. dried oregano
• 1 Tbsp. brown sugar
• 1 Tbsp. chili powder, preferably chipotle
• 2 tsp. ground cinnamon
• 1 tsp. finely grated orange zest
• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 6 garlic cloves, lightly crushed
• Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
• A 6-qt. (or larger) slow cooker

Instructions

1. Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
2. Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
3. Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
4. Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
5. Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
6. Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.