Slow Cooker Carnitas Tacos

• 3 to 4 lb pork shoulder (boneless)3 1/2 lb pork shoulder, cut into chunks
• a couple big pinches of salt (about 2 tsp)2 tsp kosher salt
• a generous spoonful of cumin (1 tbsp)1 tbsp ground cumin
• a spoonful of dried oregano (2 tsp)2 tsp dried oregano
• a spoonful of smoked paprika (2 tsp)2 tsp smoked paprika
• a few grinds of black pepper (1 tsp)1 tsp black pepper
• 1 onion, quartered1 yellow onion, quartered
• 5 cloves of garlic, smashed5 garlics, smashed
• 2 bay leaves2 bay leafs
• juice of 2 oranges (about 3/4 cup)3/4 cup orange juice
• juice of 2 limes (about 1/4 cup)1/4 cup lime juice
• 16 small corn tortillas16 corn tortillas
• a big handful of cilantro, chopped1/2 cup fresh cilantro, chopped
• 1/2 onion, finely chopped1/2 white onion, finely chopped
• 2 limes, cut into wedges2 limes, cut into wedges

Steps

1. Trim the thick fat from the pork shoulder and cut it into large chunks. Toss the pieces with the salt, cumin, oregano, smoked paprika, and black pepper until coated.
2. Add the pork to the slow cooker. Tuck the onion quarters, smashed garlic, and bay leaves around it, then pour in the orange juice and lime juice.
3. Cover and cook on low for 8 hours (or high for 4 to 5), until the meat pulls apart easily with a fork.
4. Move the pork to a bowl and pull it into coarse shreds with two forks. Skim the fat off the cooking liquid and set aside about 1 cup of the liquid.
5. Spread the shredded pork on a sheet pan and spoon a little of the reserved liquid over it. Broil 6 inches from high heat for 5 to 8 minutes, until the edges crisp. Toss once and broil a few minutes more for extra crunch.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft.
7. Fill each tortilla with the crisped pork. Top with chopped onion, cilantro, and a squeeze of lime. Serve right away.