-4 pounds (or 2 kg) skinless pork butt (or shoulder)
-3-4 teaspoons salt
-1 teaspoon pepper
-1 tablespoon dried oregano (or Mexican oregano)
-1 tablespoon ground cumin
-1 large brown or white onion , cut into wedges
-8 cloves garlic , smashed
-2 limes , juiced
-2 large oranges , juiced (or 3/4 cup natural orange juice)
-3/4 cup coke (Original or Mexican coke is ideal)*
-2 bay leaves
-Rinse and pat dry pork with a paper towel.
-In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
-Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
TO CRISP IN THE OVEN:
-Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
-Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.