1 pork shoulder or butt roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 jalapeno pepper, sliced
1 orange, halved
2 cups barbecue sauce
12 6-inch flour tortillas
Red onions, cut in a fine dice
Generously season the pork with salt and pepper. Combine the oregano and cumin with the olive oil and rub all over pork.
Place the pork in a 6-quart slow cooker. Top with the onion, garlic, and jalapeno.
Squeeze the orange over all the ingredients and add the two halves to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
Remove the pork from the slow cooker and, using two forks, shred the meat and place in a bowl.
Place barbecue sauce in a skillet over medium heat. When warm, add the shredded pork and stir to coat.
Pile the pork onto soft flour tortillas and top with sour cream, guacamole, lettuce and red onions.