Let’s get cooking! Follow these steps to create your own batch of mouthwatering carnitas:

1. Begin by heating olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step locks in flavor and is a trick I learned from watching my mom cook.
2. Place the pork in your slow cooker. Add the chopped onion, minced garlic, cumin, oregano, chili powder, salt, and pepper. Pour in the orange juice and lime juice, and tuck in the bay leaves.
3. Set your slow cooker to low and cook for 8-10 hours, or until the pork is tender and easily shredded with a fork. This is the time to let the slow cooker do its magic while you enjoy your day.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, or until the edges are crispy. Watch closely to prevent burning.
5. Transfer the crispy carnitas back into the slow cooker to soak up the juices for another 15 minutes before serving. This step ensures every bite is as flavorful as the first.

And there you have it, a dish that’s as easy to make as it is delicious to eat.