Created by JostLori on October 17, 2014
Step 1: Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
Step 2: Place the pork in a slow cooker and top with the onion and garlic. Squeeze the orange over the pork and add the two squeezed halves to the pot.
Step 3: Cover and cook on low for 8 to 10 hours or on high 4 hours.
Step 4: Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
Step 5: In a large sauté pan, heat the vegetable oil (see note) over high heat. Press the carnitas into the oil and fry until crusty on one side.