Slow-Cooker Pork Carnitas

SLOW COOKER PORK CARNITAS
Olive oil
3-5 lb. boneless pork shoulder or Boston Butt, fat trimmed
1 T. cumin
1 t. coriander
1 T. oregano
Red/black pepper
Kosher salt
1/3 c. orange juice
3 T. fresh lime juice
1 c. broth (beef, chicken or vegetable)
3 T. minced garlic
1 c. chopped Vidalia onion
2 jalapeno peppers, seeded and diced
Corn tortillas
Refried beans
Shredded cheese
Shredded cabbage or slaw
Guacamole
Taco sauce
Chopped jalapenos

1. Combine the cumin, coriander, oregano, salt, red/black pepper in a small bowl.
2. Rub all over the pork.
3. In large Dutch oven, drizzle bottom with olive oil and over medium heat, sear the pork on all sides. About 5 minutes per side.
4. Add the orange juice, lime juice, broth, chopped onion, garlic and jalapenos to the slow cooker. Mix well.
5. Add the pork to slow cooker.
6. Cook on HIGH for 4 hours or on LOW for 7-8 hours.
7. Remove lid. With two forks, shred pork. Should be so tender that it falls apart.
8. To fix Carnitas: Use corn tortillas and fill with refried beans, pork, shredded cheese, shredded cabbage or slaw; guacamole; taco sauce and any other ingredients you might like.