Mexican Pulled Pork

Directions

1. 1
   Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast.
2. 2
   Spread about 2 cups of the cooked pork across a nonstick skillet over medium high heat. Press it flat and let it cook about 2 minutes, until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.
3. 3
   Place the roast in the slow-cooker with the fat cap facing up.
4. 4
   Pour the orange juice over the roast.
5. 5
   Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)
6. 6
   Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot.
7. 7
   Serve with a lime to squeeze over the meat, if desired.