Prep the pork. Trim excess exterior fat from the pork shoulder and cut it into 3–4 large chunks. This helps it cook evenly and shred easily.

Mix the spices. In a small bowl, combine cumin, oregano, chili powder, smoked paprika, salt, and black pepper.

Season generously. Rub the spice blend all over the pork pieces to coat them well.

Layer the crockpot. Add chopped onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Tuck in the bay leaves.

Add liquids. Pour in the orange juice, lime juice, and chicken broth around the sides so you don’t rinse off the seasoning.

Slow cook. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the pork is very tender and shreds with a fork.

Shred the meat. Remove the pork to a large bowl, discard bay leaves, and shred with two forks. Skim excess fat from the cooking liquid. Taste the juices and adjust salt if needed.

Moisten the carnitas. Return some of the cooking liquid to the shredded pork to keep it juicy—start with 1/2 cup and add more as needed.

Crisp it up. For classic carnitas texture, spread the pork on a large rimmed baking sheet. Drizzle with a little oil and a few spoonfuls of the juices. Broil on the top rack for 4–6 minutes until the edges brown and crisp, toss, then broil another 3–5 minutes. Alternatively, crisp in a hot skillet in batches.

Serve. Warm corn tortillas and fill with pork. Add diced onion, cilantro, and a squeeze of lime. Finish with salsa, avocado, or pickled jalapeños.