• To make the marinade, add half of the garlic, the cumin, achiote, cayenne, paprika, oregano, salt, and ½ cup of orange juice to a blender or mini-food processor. Pulse and blend until all the ingredients are well mixed.
  
• Add the blended mix, the rest of the orange juice, the fermented corn chicha, and the apple cider vinegar to a deep baking dish.
• Add the pork shoulder to the marinade and marinate for 1-2 hours. You can also skip the marination part and start the cooking process directly.
  
• Add the onion chunks and rest of the whole garlic cloves to the slow cooker, add the pork shoulder on top, and pour over the marinade.
  
• Cook on Low for 8 hours, flip over the pork after 4 hours if possible. The pork will be done when you can easily shred it using a fork.
  
• Remove the pork shoulder from the cooking liquid and shred it into small pieces.
  
• To make a thicker sauce with the cooking liquid from the slow cooker, place it in a medium sized pot and cook the sauce down over medium high heat until it reduces by half, about 30 minutes.
  
• Mix the shredded pulled pork with the reduced chicha sauce.
  

To make crispy pulled pork:

• Take the fattier pieces of the shredded pork and let them cook in a skillet until they release their natural grease.
  
• Then add the rest of shredded pork and cook until crispy and golden. You can also serve it the reduced chicha sauce.
  

To serve:

• Serve the pulled pork (mixed with the sauce or fried until crispy) with rice, lentils, plantains, or your preferred side dishes
  
• You can also serve it on a sandwich roll or on slider rolls, I served the rolls with mashed avocado or guacamole, coleslaw, pickled red onions and fried plantains.
  
• To serve it on corn tostadas, you can garnish them with avocado sauce, pickled onions, coleslaw, lime wedges, cilantro, etc.
  
• This pulled pork is also delicious served on top of patacones or tostones (green plantain chips), with nachos, or as a filling for empanadas.