MJF Notes: Made 2/3/19 via sous vide in Instant Pot. Good but too falling-apart- See note below. I used one orange and one large lime including peels, perfect. Reduced liquid and thickened with Wondra. Broiled pork spread out on a cookie sheet. Returned liquid and onions to meat. Next time combine all but pork in bowl and mix.

Rinse and pat dry pork with a paper towel.

In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

Cover and cook on low for 8-10 hours, or high for 5-6 hours (until meat falls apart).

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

To crisp in oven: Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

To crisp on stovetop: Heat about 1 tablespoon of lardl in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!

If using sous vide cooking in Instant Pot: 145°F / 63°C for 24 to 36 hours - Very tender, moist, not very shreddable. For cubing or searing 165°F / 74°C for 12 to 24 hours - Shreddable with your hands or forks, and moist. MJF Note: I did 4 lb roast at 167 for 20 hours. Too falling-apart. Next time try 163.) 185°F / 85°C for 8 to 16 hours - Traditional texture with meat that shreds naturally.