This is by far one of my favorite Whole30 recipes! It is so versatile! Can be eaten as a standalone dish, scrambled in eggs for breakfast, on top of plantain chips as 'nachos', etc.! I love to eat it as a salad topping as pictured above/below - without corn for Whole30, of course!
4 lb pork shoulder, bone in, (I leave fat on for extra flavor while cooking and trim after cooking)
1/2 T chili powder
2 t cumin
2 t salt
2 T minced garlic
1 10 oz bag frozen onions, chopped
1 orange, juiced
1-2 limes, juiced
Rub pork with spices. Place all ingredients in a crock-pot. Cook on low for at least 10 hours. Shred (trimming fat) when cooked through and serve immediately.