Step 1

Combine the spices for the dry rub in a small bowl and set aside.

Step 2

Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes.

Step 3

Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.

Step 4

Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the pork shoulder to the pan. Brown both sides of the pork shoulder for 3-4 minutes on each side.

Step 5

Transfer the browned pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart.

Step 6

Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.

Step 7

Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker.

Step 8

Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.

Step 9

Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.

Step 10

Serve in a taco, in bowls, in a burrito, etc.