If baking in the oven, preheat oven to 300-degrees F.

In a large frying pan over medium high heat, brown the pork cubes in a little neutral flavored oil. Don’t over-crowd the pan. Turn meat so that all of the sides get some brown on them. Note: This step may be skipped, but does add extra flavor.

In a small bowl, mix together the salt, pepper, cumin, Mexican oregano, ground ancho chile, and adobo. Sprinkle over pork.

Place the orange and onion pieces among the pork cubes.

Scatter the jalapeno and garlic over the pork.

If baking in the oven: Cover the baking pan tightly with foil. Place in the oven and bake for 3-4 hours until the meat shreds easily with a fork. If using a slow cooker: Cover with lid. Cook on high for 4 hours or until meat shreds easily with fork.

Line a shallow baking sheet with aluminum foil. Set aside.

Drain cooking juices from meat. Reserve! Set aside to allow fat to separate from the other cooking juices.

Shred or break up meat with two forks or whatever works best for you. Place shredded meat on baking pan. Pour some of the reserved fat (amount is your choice) over the shredded meat.

Heat oven broiler. Place meat under the broiler and broil until meat sizzles and just starts to char in a few places. Remove from broiler and stir meat. If it is looking dry, pour some of the reserved cooking juice over the meat. Despite the fact that some small bits of the meat need to be somewhat crispy, the meat still needs a good measure of moistness.

Return meat to broiler and again broil until meat sizzles and there are crispy parts with a bit of char.

Serve as desired as a filling for tortillas, salads, or as the main attraction with rice and beans. Pico de gallo is the perfect condiment. Oh, and some cheese.