Season the pork: Pat the pork dry. In a small bowl, mix cumin, oregano, smoked paprika, salt, pepper, coriander, and cinnamon. Rub the spice blend all over the pork chunks.
Load the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Pour in orange juice, lime juice, and chicken broth. Tuck in the bay leaf.
Cook low and slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the pork shreds easily with two forks.
Shred and moisten: Transfer pork to a large tray or bowl. Shred with two forks. Skim excess fat from the cooking liquid, then ladle 1/2–1 cup over the shredded meat to keep it juicy.
Crisp the carnitas: Heat 1 tablespoon oil in a large skillet over medium-high. Spread a layer of shredded pork in the pan and let it cook undisturbed for 2–3 minutes until browned and crisp at the edges. Stir once, cook 1–2 minutes more. Repeat with remaining pork, adding oil as needed. (Alternatively, spread pork on a sheet pan and broil on high for 4–6 minutes, flipping once.)
Taste and finish: Squeeze in a little extra lime, and season with salt if needed. Serve hot with warm tortillas and toppings.
Don’t over-trim the fat: A bit of marbling keeps the meat moist and flavorful.
Keep the liquid: The cooking juices make incredible flavor insurance for reheating.
Batch crisping: Crisp in batches so the pan isn’t crowded. Crowding steams the pork instead of browning it.
Make-ahead win: Shred, chill, and crisp right before serving for the best texture.
