1 pork butt
1 T black pepper
1 T cumin
1 T oregano
2 t salt
1 t crushed red pepper
8 garlic cloves
1/3 c lime juice
1/2 c orange juice
Drizzle the pork with the oil. Place in crockpot, fat side up. Toss everything else in, put the lid on, and cook on high for an hour. Reduce heat to low and cook for 12-14 hours (this is great to do overnight). Once it is done cooking, remove the crockpot insert and refrigerate for several hours - DON'T SKIP THIS STEP.
After 6-8 hours in the fridge, pull out the crockpot. The fat should have congealed, remove as much of this as you can and discard. Place the pork on a cutting board (careful, it's ready to fall apart!) and strain the juices into a sauce pan.
Add to the juices a little lime juice (2 T), a dash of garlic, mustard powder, and crushed red peppers. Simmer until it has reduced by half to 2/3s.
While the sauce is reducing, shred the pork using your fingers or two forks. You will find a lot more fat - discard as much of this as you can without wasting meat. Seriously, I had almost two cups of the stuff!
Preheat the oven to 350. Spread the shredded pork in an oven-safe container. Pour the reduced sauce over and cover with a lid or tinfoil. Heat for 30-40 minutes.
The Cat appreciates the pork!