1. Start by trimming any large chunks of excess fat from your pork shoulder. This keeps the carnitas flavorful but not greasy. Cut the pork into roughly 3-inch chunks so it fits nicely in your slow cooker.
2. Heat olive oil in a large skillet over medium-high heat. Brown the pork pieces on all sides until they get a nice caramelized crust—about 3-4 minutes per side. This step adds depth but if you’re in a rush, you can skip it (though I promise it’s worth it).
3. Place the sliced onion in the bottom of your slow cooker. Add the browned pork on top.
4. In a small bowl, mix the minced garlic, chicken broth, orange juice, lime juice, cumin, oregano, paprika, chili powder, salt, and pepper. Pour this mixture over the pork and onions. Toss in the spent orange halves and bay leaf if using.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours. The pork should be tender enough to shred easily with two forks.
6. Once the pork is done, remove the meat from the slow cooker and shred it with forks. Discard the orange halves and bay leaf.
7. Spread the shredded pork in a single layer on a rimmed baking sheet. Pour a few tablespoons of the cooking liquid over the meat to keep it moist but not soggy.
8. Broil the pork in your oven for 5-7 minutes, watching closely, until the edges are crispy and caramelized. Alternatively, you can crisp it in a hot skillet over medium-high heat in batches for about 3-4 minutes per side.
9. Serve immediately, and watch your family dive in!

One of my favorite memories with this recipe was when my kids helped shred the pork after school, turning a chaotic afternoon into a fun little cooking party. It’s those little moments that make home cooking so rewarding.