These slow cooker pork carnitas are tender, juicy and full of flavor - ideal for serving in warm corn tortillas on taco night!
Place the pork shoulder in the slow cooker and sprinkle with salt, pepper, cumin, garlic powder and oregano. Top with orange juice, lime juice and apple cider vinegar. Cook on High for 4 Hours or Low for 8 Hours.
When you're ready to serve the pork, carefully shred the pork using two forks. Turn your broiler on High and place the shredded pork on a large baking sheet. Broil for 2-3 minutes or until pork ends get nice and crispy. You can broil a bit more depending on how crispy you like your carnitas. Serve warm over rice or in corn tortillas.