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.