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Season a pork butt generously with salt, pepper, and garlic powder.
Add some oil to a large skillet and sear all sides of the pork butt in a skillet over medium high heat.
Place the roast in the bottom of a slow cooker.
Pour chicken broth, orange juice, and lime juice over the top of your roast along with some minced garlic and a can of diced green Chiles.
Season everything with salt, cayenne pepper, chili powder, cumin, dried cilantro, and black pepper.
Add a chopped onion over the top, place on the lid and flip it to low heat. Let the roast cook for about 8 hours or until it shreds easily with a couple forks!
To make your tacos dip white corn tortillas into the juices from the crockpot and pan fry them over medium heat. I like to crisp up the pork on the other side of the skillet before adding it to the crispy tortilla with a little Chihuahua cheese!