Mexican Pulled Pork and Pork Tortilla Soup

INGREDIENTS
Pork Shoulder (Boston Butt)
1 tsp Salt
2 tsp Fresh Cracked Black (Pepper)
2 tsp Oregano
1 tsp Cumin
1/2 Large Onion (cut into 4 pieces)
2 Garlic cloves
Cilantro
Lime juice
Jamie’s Fresh Salsa
     - Can of Diced Tomatoes with Zesty Jalapenos (drained)
     - Handful of cilantro
     - Bit of  onion
     - Several shakes of cumin
     - Not as many shakes of  ground chipotle
     - Squirt of lime juice
     - Pinch of sugar
     NOTE: Be precise with these measurements
DIRECTIONS
Place untrimmed pork in slow cooker
Coat meat with the next 6 ingredients
Cook on LOW for 8 hours (or until meat falls off bone)
Remove and shred with fingers into separate bowl
Mix finely chopped cilantro and a squirt of lime juice into shredded pork
Serve on warm tortillas
Suggested garnishes: salsa, sour cream, avocado, and shredded cheese

INGREDIENTS
Leftover pork
32 Oz  Beef Broth
1 Can  Salsa (we used Pace Medium)
1 Can Black Beans (drained)
1/2 Can Corn (drained)
1 Pkg Taco Seasoning (we used Taco Bell Chipotle)