Slow Cooker Pork Carnitas - cooking recipe

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt (to taste)
1 teaspoon ground black pepper
4 lbs pork shoulder, excess fat trimmed
4 garlic cloves, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juice of

Preparation

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or on high heat for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Serve immediately.