How to Make It
Stir together water, chipotle chiles, adobo sauce, and garlic in a 5-quart slow cooker. Add pork, and sprinkle with salt and pepper. Add onion and oranges slices, and toss to coat. Cover and cook on low for 8 hours, or high for 4 hours.
Using a slotted spoon, transfer pork to a plate. Reserve cooking liquid for serving, if desired.
Heat oil in a large, nonstick skillet over medium-high. Place pork pieces in a single layer in hot oil; cook turning occasionally, until browned and crisp, about 2 minutes. Remove pork pieces, and shred. Enjoy in a charred corn tortilla with cilantro, onion, avocado, and a squeeze of fresh lime.
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