Step 1

Season the pork chunks with the salt and the pepper.

Step 2

In a large pan, heat the olive oil.

Step 3

Add the seasoned pork chunks, in batches, to the heated oil and cook until they are browned on all sides.

Step 4

Use a vegetable peeler to peel 5 strips of the rind off the orange and 3 strips of the rind off the lime. Then, juice the orange and the lime.

Step 5

In a slow cooker, add the browned pork cubes, the orange rind strips, the lime rind strips, the orange juice, the lime juice, 1 of the onions, the garlic, the chicken broth, the chili powder, the cumin, the oregano, and the bay leaf and stir to combine.

Step 6

Cover the slow cooker and cook until the pork is fork-tender, about 4-5 hours high heat and about 8 hours on low heat.

Step 7

Turn the oven on to the broil setting.

Step 8

Remove and discard the bay leaf.

Step 9

Use two forks to shred the pork cubes.

Step 10

In a large, oven-safe serving dish, use a slotted spoon to add the shredded pork in a single layer, then use a ladle to drizzle 1/3 of the juice on top.

Step 11

Broil the carnitas until they are crisp, about 4-5 minutes.

Step 12

Stir the carnitas and ladle 1/2 of the juice on top.

Step 13

Broil the carnitas, about 5 minutes.

Step 14

Spoon the remaining juice over the carnitas.

Step 15

Serve the carnitas garnished with the orange wheels, the lime wheels, the cilantro, and the remaining diced onions.