Step 1

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.

Step 2

Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a 6-qt slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Step 3

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.

Step 4

Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.

Step 5

Serve immediately.