Crockpot Pork Carnitas Tacos

From Paige

- 4 lb boneless pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 2 oranges, juiced
- 1 lime, juiced

1. In a small bowl, mix together the spices. Rub the mixture all over pork.
2. Add pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle minced garlic on top.
3. Cover and cook on low 8-10 hours, or high 4-5 hours.
4. Remove lid and shred pork. (I usually remove the pork, then shred on a plate, but do whatever works. It comes out of the crockpot regardless.)
5. Preheat oven to broil. Line a baking sheet with aluminum foil, and place the shredded pork in a single layer on the baking sheet. (I almost always need two baking sheets, but mine aren’t very big.) Drizzle crockpot juice over the pork.
6. Broil 5-10 minutes, until edges are browned.