1 (3-pound) boneless pork shoulder (Boston butt), trimmed
10 garlic cloves, sliced
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup orange juice $
2 tablespoons fresh lime juice
2 chipotle chiles canned in adobo sauce, drained and chopped
20 (6-inch) flour or corn tortillas, warmed $
2/3 cup chopped onion $
2/3 cup bottled salsa $
2/3 cup chopped fresh cilantro
10 lime wedges

1 (3-pound) boneless pork shoulder (Boston butt), trimmed 10 garlic cloves, sliced 2 teaspoons ground cumin 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup orange juice $ 2 tablespoons fresh lime juice 2 chipotle chiles canned in adobo sauce, drained and chopped 20 (6-inch) flour or corn tortillas, warmed $ 2/3 cup chopped onion $ 2/3 cup bottled salsa $ 2/3 cup chopped fresh cilantro 10 lime wedges

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.