## Slow Cooker Carnitas

### Ingredients:

- 3 to 4 pounds pork shoulder or pork butt, cut into large chunks
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 cinnamon stick (optional)
- 2 oranges, juiced (and keep the spent halves)
- 2 limes, juiced

### Instructions:

1. **Preparation**: Combine the salt, black pepper, oregano, cumin, chili powder, and paprika in a small bowl. Rub this spice mixture all over the pork pieces.
2. **Layering Ingredients**: Place the spiced pork chunks in the slow cooker. Spread the chopped onion and minced garlic over the pork. Tuck in the bay leaves and cinnamon stick around the meat.
3. **Adding Citrus**: Squeeze the juice of the oranges and limes over the pork. After squeezing, add the spent orange halves to the slow cooker as well.
4. **Slow Cooking**: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, or until the pork is tender and easily shreds with a fork.
5. **Crisping (optional)**: Once cooked, transfer the pork to a baking sheet, shred it with two forks, and spread it out in a single layer. Place under a broiler for about 5 minutes or until the edges become crispy and golden. Alternatively, you can crisp up the pork in a hot pan with a bit of the cooking juices.
6. **Serve**: Use the carnitas for tacos, burritos, salads, or any of your favorite Mexican dishes. Drizzle with some of the remaining juices from the slow cooker for added flavor.

### Tips:

- Skim off the fat from the juices left in the slow cooker and use it to moisten the pork before broiling or frying.
- The addition of citrus, especially orange, gives a unique flavor to the carnitas, distinguishing it from other pulled pork dishes.