Crispy Slow Cooker Carnitas

Ingredients

• 4 pounds pork shoulder
• 1 tablespoon kosher salt
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons olive oil
• 1 orange , cut in half, juiced and peel reserved
• 1 lime , juiced lime
• 1 white onion , quartered
• 2 bays leaves
• tortillas

Instructions

1. 1

   Cut pork into 5 to 6 large chunks. Season each piece evenly with salt, pepper, garlic powder, chili powder, and cumin.

2. 2

   Heat oil in a large skillet over high heat. Add pork in a single layer to the hot skillet. If meat does not fit, do this step in 2 batches. Cook pork, untouched until well browned on the first side, 4 to 5 minutes. Flip and cook another 3 to 4 minutes. Remove meat and place into the bottom of a slow cooker.

3. 3

   To the hot skillet, add onion and cook 1 minute. Deglaze pan with orange juice, lime juice, and 1 1/4 cups water and scrape up any browned bits from the bottom of the skillet. Pour water mixture over pork in the slow cooker, add bay leaves, and cover.

4. 4

   Cook on High for 4 to 5 hours or on Low 6 to 7 hours or until pork is very tender.

5. 5

   Preheat the oven to broil. Remove pork from the slow cooker and shred into approximately 2 to 3 inch pieces and place on a rimmed baking sheet. Spoon some of the juices evenly over the pork, and reserve about 1 cup of juices for serving. Broil pork for 3 to 5 minutes, or until slightly crispy and browned, tossing halfway through if necessary.

6. 6

   Serve in toasted tortillas with japaleno slices, chopped onion, cilantro, and lime wedges, or as desired