1. In a large skillet, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared pork to your slow cooker. Add the orange juice, lime juice, chopped onion, garlic, cumin, oregano, chili powder, bay leaves, salt, and pepper. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
4. Once cooked, preheat your oven to broil. Transfer the shredded pork to a baking sheet, leaving the juices in the slow cooker.
5. Broil the pork for 5-10 minutes, or until the edges are crispy. Keep an eye on it to prevent burning—this is where the magic happens!
6. While the pork crisps up, skim excess fat from the juices in the slow cooker, then drizzle about 1/2 cup of the juices over the crispy carnitas to keep them moist and flavorful.

Personal tip: Use those senses! Listen for the sizzle as the pork broils and let the aroma guide you—it’s worth the anticipation.