Slow Cooker Carnitas

Make the Spice Rub

Combine salt, black pepper, cumin, smoked paprika, oregano, garlic powder, onion powder, and cayenne in a small bowl.

Stir the spices together until evenly mixed.

Season the Pork

Pat the pork shoulder completely dry with paper towels.

Rub olive oil all over the surface of the pork.

Press the spice rub firmly onto every side of the pork, coating it thoroughly.

Build the Slow Cooker Base

Scatter the chopped onion, smashed garlic, chipotle peppers, bay leaves, and cinnamon stick on the bottom of the slow cooker insert.

Add Liquids

Pour the chicken broth into the slow cooker over the aromatics.

Add the orange juice, orange zest, and lime juice to the slow cooker.

Add the Pork

Place the seasoned pork shoulder on top of the aromatics, fat side up.

Slow Cook

Place the lid on the slow cooker.

Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender.

Shred the Pork

Transfer the cooked pork to a large cutting board.

Remove and discard the bone, bay leaves, and cinnamon stick.

Use two forks to shred the pork into bite-sized pieces.

Reserve the Cooking Liquid

Skim the excess fat off the top of the cooking liquid in the slow cooker using a spoon.

Ladle about 1/2 cup of the cooking liquid into a small bowl and set aside.

Broil for Crispy Edges

Set your oven broiler to HIGH and position a rack about 6 inches from the heating element.

Spread the shredded pork in a single layer on a large rimmed baking sheet.

Drizzle the reserved 1/2 cup of cooking liquid evenly over the pork.

Broil for 4 to 5 minutes until the edges of the pork are golden and slightly crispy.

Toss the pork gently with tongs, then broil for another 3 to 4 minutes for extra crispiness.

Serve

Serve immediately in warm corn tortillas with desired toppings such as diced onion, fresh cilantro, salsa, and lime wedges.