• In a small bowl combine all the rub ingredients together to form a thick slurry.
• Place pork butt in the crockpot and smother with the spice slurry.
• Sprinkle the rough chopped onion, jalapeno and bay leaves over and around the pork. Pour the orange and lime juices into the crockpot, trying not to wash the spice rub off of the pork! Cover and cook on low for 9-10 hours. If you don't have quite that much time you can cook on hi for 6-7 hours.
• Once the pork is super tender (you should be able stick a fork into the meat very easily, hence the term fork tender!) carefully lift it out of the crockpot and onto a large cutting board, preferably one with a drip ring around it to catch the juices. Using two forks, shred or pull apart all of the meat, separating out any of the remaining fat.

Finishing Pork-2 Options

• Option 1 (and my preferred method) Heat 1 tablespoon of vegetable cooking oil in a large nonstick or well seasoned skillet over medium high heat. Place enough of the shredded pork in the skillet to cover the bottom along with a bit of the cooking juices (1/4-1/2 cup). Allow juices/broth to evaporate and meat to brown/crisp. Turn meat pieces over and gently brown on the other side. Remove meat from skillet and continue cooking remaining pork in batches (it usually takes me about 4 batches), just before serving pour a bit more heated pork broth over the now crisped meat.
• Option 2 Line a cookie sheet with aluminum foil and spread your shredded pork mixed with about 1 cup of the cooking juices, broil for 3-5 minutes until meat has browned nicely. You may need to add more liquid so meat doesn't become too dry.