Place a 4–5 lb pork shoulder in a crockpot.
Add the following:
- 2 thinly sliced yellow onions - 1 tablespoon + 1 teaspoon salt
- ⅓ cup orange juice
- 1 cup chicken stock.
Cook on high for 4–5 hours or on low for 6–7 hours.
Remove the pork shoulder and let cool for 15 minutes.
Shred the pork.
Optional step: transfer the pork and onions to a sheet pan. Broil for 3–4 minutes,
or until pork is crispy on
the edges.
Serve on tortillas with cilantro and chopped onion or pico de gallo.