Pork Carnitas

Pork Carnitas v1.0

4-5 pounds (or 2 kg) skinless, boneless pork butt (or shoulder), or loin roast
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges (Optional)
8 cloves garlic , smashed, or 1 tablespoon garlic granules
2 limes , zested, juiced
2 large oranges , zested, juiced (or 3/4 cup natural orange juice)
2 bay leaves

Rinse (optional) your pork and place in your choice of cooking vessel. If you need to, cut it in half. Add salt, pepper, oregano, cumin, onion(optional), garlic, lime zest and juice, orange zest and juice, and bay leaves.

For instant pot
Cover and cook on high temp, high pressure for 2 hours. Shred with forks.

For slow cooker
Cover and cook on low setting for 7-10 hours, or high for 4-6 hours. When it falls apart by fork this portion is done. Shred with forks.

Optional Step
Crisp it up! Several ways you can swing this.

First way, in a foil lined cookie sheet spread it out evenly as you can, pour a cup of the cooking liquid over it, and broil for approx 7-12 mins, until its nice and crispy and brown.

Second way,heat a bit of oil, lard, or bacon fat, 1-2 tbsp, in a cast iron, forged steel, or stainless steel pan on medium high heat. Sear until it starts to crisp, add some of the cooking liquid and let it cook down. Unless your pan is huge you will have to do this in batches.

This way, Maybe, air fryer? I don't own one.

Consumption
Add salt and pepper to taste. Add fresh veg if you want, onions, cilantro, peppers, pico de gallo, crumbled cheese. Serve on tortillas, tacos, burritos, salads, tortilla chips, cook up with eggs for breakfast. The options are pretty endless.