Add the oil, juice from the orange, jalapeño, and cilantro to the mixing bowl. Mix and put the meat in the fridge for 6 hours or overnight.
3 tablespoons oil
Make a tray from foil to hold the meat in the air fryer basket. Put the pork on the tray and pour the marinade from the bowl over the top. Air fry at 350°f for 45 minutes, turning the pork over after 30 minutes.
Check the internal temperature with an instant-read thermometer. Pork is safe to eat after 145 degrees F, but it will be easier to shred if it reaches at least 170 degrees F.
Remove the meat and let it rest for 10-15 minutes. Then shred the meat. Add the remaining taco seasoning to the shredded meat and mix.
2 tablespoons taco seasoning
Serve on a warm tortilla with added diced red onion and cilantro or your favorite toppings.
12 yellow corn tortillas, 1 red onion diced, your favorite toppings
Notes
Boneless pork shoulder can be as large as 5-8 pounds, and this recipe is only for a 2-3 pound roast. So cut the meat as needed.
Don't skip the marinade.
Use foil to help keep the meat moist and reduce the cleanup time.
Cook the pork to at least 170 degrees F, so it is easy to shred. Keep it under 200 degrees F, or it will not be as juicy.