Let’s walk through this incredibly easy “dump and go” process:

1. Combine Ingredients in Slow Cooker:

• Place the large chunks of pork shoulder into the insert of your slow cooker.
• Add the quartered onion and minced garlic around and on top of the pork.
• Pour the orange juice over the pork and vegetables.
• Sprinkle the cumin, oregano, chili powder, salt, and pepper evenly over the ingredients.

2. Stir Gently (Optional):

• Give the ingredients a gentle stir just to slightly distribute the spices and aromatics.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 8-10 hours OR on the HIGH heat setting for 4-5 hours. The pork is done when it is exceptionally tender and falls apart easily when prodded with a fork.

4. Shred the Pork:

• Once cooked, carefully remove the large chunks of pork from the slow cooker and place them on a large plate or cutting board (discard the cooked onion quarters if desired, they’ve imparted their flavor).
• Using two forks, shred the tender pork by pulling it apart.  

5. Return Pork to Juices:

• Return the shredded pork back into the slow cooker and stir it well to combine with the flavorful cooking juices. Let it sit for a few minutes to absorb more flavor.

6. Serve:

• Serve the hot Slow Cooker Carnitas using tongs or a slotted spoon (to drain some excess liquid if desired). Serve in warm tortillas or over cooked rice.
• Garnish generously with fresh chopped cilantro and serve with lime wedges for squeezing over the top.

Effortless pulled pork ready for delicious meals