5 to 6 pound bone-in pork shoulder roast, large fat cap removed and cut into 2 inch pieces
1 medium yellow onion, thinly sliced
1 naval orange, quartered
10 cloves garlic, peeled
3 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons kosher salt
1 tablespoon half and half
¼ cup vegetable oil
3 cups water
Place first 8 ingredients into the multi-cooker cooking pot. Use your hands or a large wooden spoon to stir until onions, garlic, oregano and salt are evenly distributed.
Pour vegetable oil and water over the meat. Secure lid on the multi-cooker and set the unit to the “High” slow cook setting for 4 hours.
After four hours, remove lid from multi-cooker and use a fork to check meat for tenderness. Meat should shred easily with a fork. Remove orange segments and bay leaves and discard. Switch multi-cooker to “Brown” setting. Do not replace lid.
Allow meat to continue cooking until all the moisture evaporates (this may take up to 40 minutes) and the meat begins to brown. Stir occasionally to prevent meat from burning on the bottom.
When the meat reaches desired crispness, add salt and pepper to taste and serve warm with tortillas and your choice of toppings.