Ingredients

3-4 pounds boneless pork shoulder, cut into 2-inch pieces
1 tablespoon chipotle powder
2 teaspoons dried oregano
2 teaspoons kosher salt
2 teaspoons cumin
2 cinnamon sticks
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 medium yellow onion, quartered
1 large orange, juiced, rind reserved
Juice of 1 lime
1 cup chicken stock
1/2 cup cilantro
1/2 white onion diced

Avocado Crema:

2 limes
1/2 cup sour cream
1/4 cup fresh cilantro leaves
1 tablespoon honey
1/2 teaspoon ground cumin
1 ripe avocado, chopped
Kosher salt and freshly ground black pepper

Instructions

Begin by making the avocado crema. Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth.
Season with salt and pepper. Store in the refrigerator until ready to use.

In a large slow cooker combine the chipotle powder, oregano, salt, cumin, cinnamon sticks, pepper, cayenne, vegetable oil, onion, orange juice and rind, lime juice, and chicken stock.
Nestle in the meat, cover, and cook on HIGH for 4 hours or LOW for 8 hours, or until the pork is very tender and can be pulled apart easily with a fork.
Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat.
Use two forks to shred the pork into 1-inch pieces. Pour most of the reserved liquid over the pork, saving about a half cup.
Heat a pan over medium heat. Add a couple tablespoons of the reserved liquid to the pan and heat pork until it is browned and crispy on the outside.

Serve on tortillas, topped with the avocado crema, cilantro and diced onions.