• 1 orange, washed
• 1 lime, washed
• 4lb pork shoulder, cut into 2-inch pieces
• 1 large onion, peeled and quartered
• 1 cup Culinary Tours Hatch Green Chili Street Taco Sauce, plus more for serving
• 1 TBSP chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp teaspoon kosher salt
• 1/2 tsp ground black pepper

For Serving: 

• Culinary Tours Hatch Green Chili Street Taco Sauce
• Queso fresco
• Corn tortillas, warmed
• Lime wedges
• White onion, diced
• Cilantro

1. Using a vegetable peeler, take 1-inch-wide-strips of zest from orange and lime. Cut each in half and juice.
2. Add zest and juice to the slow cooker along with pork, onion, taco sauce, chili powder, cumin, oregano, salt and pepper. Stir to combine. Cover and cook on high for 4-5 hours, or low for 8 hours, until pork is fork-tender.
3. Preheat broiler to high. Place chunks of pork onto a baking sheet and spread into an even layer. Spoon 1/2 cup of the cooking liquid over the pork and broil for 4-5 minutes, or until pork begins to crisp. Stir pork and add an additional 1/4 cup cooking liquid and broil for another 5 minutes. Remove pork from broiler and spoon more cooking liquid over to moisten.
4. Serve with tortillas and your favorite toppings.