1. Prepare Pork and Add Ingredients to Slow Cooker:

• Trim any excessive thick fat cap from the pork shoulder if desired, but leave some fat for flavor and moisture. Cut the pork into large chunks (around 3-4 inches).
• Place the pork shoulder chunks into the insert of your slow cooker.
• Add the quartered onion and minced garlic around and on top of the pork.
• Pour the orange juice over the pork.
• Sprinkle the cumin, oregano, chili powder, salt, and pepper evenly over the pork and into the liquid.

2. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 8-10 hours OR on the HIGH setting for 4-5 hours. The pork is done when it is extremely tender and easily falls apart when prodded with a fork.

3. Shred the Pork:

• Carefully remove the large chunks of cooked pork from the slow cooker using tongs or a slotted spoon, leaving the cooking liquid and onion pieces behind. Place the pork on a large plate or cutting board.
• Using two forks, shred the pork completely. Discard any large pieces of fat or gristle you encounter.

4. Return Pork to Juices:

• Return the shredded pork back into the slow cooker.
• Stir the shredded pork gently with the cooking juices until it’s well combined and moistened. (You can remove the large cooked onion pieces at this point if desired).

5. Serve:

• Serve the warm shredded pork carnitas directly from the slow cooker.
• Pile generously into warmed tortillas for tacos or serve over cooked rice for bowls.
• Garnish generously with fresh chopped cilantro and serve with plenty of fresh lime wedges for squeezing over the top.