Step 1

Add 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon avocado oil to small bowl. Whisk or stir ingredients together until well combined. Set bowl aside.

Step 2

Place 2 pounds pork tenderloin or pork loin on cutting board. Pat pork completely dry with paper towels on all sides.

Step 3

Coat pork in carnitas rub, gently massaging spice rub into tenderloin until fully coated on all sides. Place seasoned tenderloin in slow cooker.

Step 4

Add half of one onion, 3 cloves garlic, 1 medium jalapeño, 2 teaspoons salt, 2 tablespoons fresh lime juice, and 4-5 tablespoons fresh navel orange juice to slow cooker.

Step 5

Cover slow cooker with lid. Cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours. Check pork occasionally - when fully cooked, internal temperature will read 145° Fahrenheit on meat thermometer and meat will be easy to separate with fork.

Step 6

When pork is ready, carefully shred tenderloin in slow cooker using 2 forks. Alternately, remove meat from slow cooker and shred on cutting board, but do not discard any juices.

Step 7

If serving carnitas immediately, continue to next section of instructions. If not serving immediately, transfer shredded pork and juices to airtight container and refrigerate until ready to serve, then continue with next section of instructions.

Step 8

Heat medium skillet over medium heat. When skillet is warm, add drizzle of avocado oil and continue heating skillet until oil is hot and shimmering.

Step 9

When oil is hot, add just enough shredded pork to cover bottom of skillet without crowding. Ladle small amount of carnitas juice over meat in skillet and cook until liquid has evaporated and bottom of meat is browned and crispy.

Step 10

Flip meat over and briefly cook other side until lightly browned. Transfer seared carnitas to large bowl.

Step 11

Repeat process with any remaining carnitas. Once all carnitas has been seared and transferred to bowl, drizzle small amount of carnitas juice over meat and serve immediately as desired.