Rinse and pat dry pork butt.

Preheat oven to 350.

Rub dry meat with olive oil, sprinkling on the oregano, cumin, salt and pepper.

Add to roasting pan with the rough chopped onion, garlic, jalapeno, and green chilies. Salt and pepper liberally.

Roll orange on hard surface to create maximum juice-age, squeeze juice over everything in the roastin pan, also adding in the peels after they've been juiced.

Cover and cook for roughly 3-4 hours or until the meat is falling apart.

About 3 hours in, when its "getting there" add drained can of corn to the pan, recover and finish the cooking process.

When it has reached the right tenderness, remove from the oven, bump up the temp to 450.

Drain juice/fat from roasting pan, set aside for later use.

After the meat has had a minute to sit and cool a bit, "pull" the meat apart, be careful to still leave chunks, you don't want this to be pulled pork, unless thats what you're going for, in that case, go for it.

Once its all pulled and seperated, return to the oven to crisp the top/edges, it adds awesome texture and it looks nice. (15 minutes or so)