Slow Cooker Carnitas

Instructions

1. Season the pork
   In a small bowl, mix together the salt, cumin, oregano, black pepper, and cinnamon. Rub this mixture all over the pork chunks, making sure all pieces are evenly coated.
2. Prepare the slow cooker
   Place the seasoned pork into the slow cooker. Add the minced garlic, bay leaves, orange juice, orange zest, lime juice, and vegetable oil. Tuck the quartered onion and jalapeño slices around the meat.
3. Slow cook the pork
   Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is very tender and easily shreds with a fork. The meat should be falling apart.
4. Shred the meat
   Once cooked, remove the pork from the slow cooker and place on a large baking sheet or platter. Discard the bay leaves, onion quarters, and jalapeños. Shred the meat using two forks, removing any large pieces of fat as you go.
5. Reduce the cooking liquid
   Optional but recommended: Skim the fat from the cooking liquid and transfer about 1 cup of the liquid to a small saucepan. Bring to a simmer over medium-high heat and reduce by half, about 8-10 minutes.
6. Crisp the carnitas
   Preheat your oven's broiler. Drizzle the reduced cooking liquid over the shredded pork. Broil the meat for 5-7 minutes, or until the edges become crispy and golden brown.