Take a 4 lb chuck roast with excess fat trimmed, and mix 1 tablespoon dried oregano, 1 tablespoon ground cumin, 2 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper, 4 cloves minced garlic, and 2 Tbsp. Diced green chilies and rub onto the roast. Place roast in the crockpot on low and top with 1 yellow onion, sliced. Juice 2 oranges and 1 lime. Pour over the onions and cook on low for 7-8 hours. Remove meat and shred onto a baking sheet. Pour some of the reserved juices over the meat and bake at 350F for 20-30 minutes until you get crisped ends on the meat. Serve in a tortilla with red onion, cilantro, feta, and avocado lime sauce.