Grease the inside of your slow cooker with olive oil on a paper towel or butter

Rub pork with cumin, chilli powder, salt, pepper, oregano

Add pork to slow cooker, fat side down.

Add orange juice, tequila, garlic, onion, cilantro and jalapeno

Cover and cook on low for 10 hrs. Trust me about the time.

After 10 hours, remove pork and shred with two forks in a large bowl until meat is stringy. Let cool to room temp. Reserve ALL cooking liquid in another bowl and cool to room temp. Place both items in fridge overnight.

There will be a layer of fat from cooking liquid on top. Skim off, or spoon a hole in one corner to let liquid pass through. Strain liquid through a mash strainer to catch any solids.

Use a large pot and bring liquid to a simmer. Add all pulled pork. Simmer until all liquid has been absorbed. Transfer meat to an oiled preheated frying pan.

Fry pork until slightly crisped on one layer (dont stir meat) 5 to 7 min.

Serve with warm tortillas, on a sandwich, over rice... Anything you feel like. Enjoy ;)