salt and freshly ground pepper
1 boneless pork shoulder, 3-4 lb.
1/4 cup olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cup Mexican, lager-style beer
grated zest and juice of 1 large orange
grated zest and juice of 1 lime
1 tablespoon dried oregano
In a smal bowl, combine 2 teaspoons salt and 1 tablespoon pepper. Season the pork roast generously with the mixture and sit aside.
In a large frying pan over medium-high heat, warm the olive oil. Add the pork, and cook, turning frequently until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Pour off all but a thin layer of fat in the pan. Add the onion and garlic and saute until they begin to soften, 1-2 minutes. Add the beer and deglaze the pan, scraping up the browned bits on the bottom of the pan with a wooden spoon.
Transfer the pork to a slow cooker and pour in the beer mixture. Add the orange and lime zests and juices and oregano. Cover and cook until the pork is very tender, 5 hours on the high-heat setting or 10 hours on the low-heat setting.
Transfer the pork to a cutting board and using a large, shard knife and a fork, coarsely cut and shred the pork into small bite-sized pieces. Arrange the meat on a warmed serving platter, moisten it lightly with cooking juices, and serve at once.
Serve with warm corn or flour tortillas, lime wedges, chopped yellow onion, salsa, and chopped fresh cilantro. Add whatever else you like!