Chop the pork butt or shoulder into 6 large chunks. Place all ingredients into a crockpot and cook on high for 6 hours, or low for 8 hours. The meat should be extremely tender and falling apart when finished. Once finished, remove and shred.
Place shredded meat on a cookie sheet and broil for 5-10 minutes on high until the meat is crispy and browned.
To serve place meat onto a tortilla and top with Mango Avocado Salsa, cilantro and cheese. Enjoy!
Leftover Storage: Store leftover in an airtight container for up to 4 days. Rewarm before enjoying.Freezing Instructions: Add all ingredients (expect lime and orange juice add those in when ready to cook) to a large freezer bad, seal then store in the freezer for up to 3 months. Either let thaw in fridge before cooking, or put in the crockpot frozen and add an additional 2 hours to the overall cook time.Prep Ahead Instructions: Add all ingredients to airtight bag or container and let marinade in the fridge for up to 3 hours. If marinating longer or overnight leave the orange juice and lime juice out and add those in when ready to slow cook.Nutritional Information does not include Mango Lime Salsa. Please see recipe notes for the Mango Lime Salsa recipe for details.