Pork Carnitas

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1. 1Step 1: Rinse and pat dry the pork shoulder roast and place in the crockpot.
2. 2Step 2: Add kosher salt, black pepper, Mexican oregano and cumin. Rub the meat on all sides so the spices are well distributed. Add the bay leaves.
3. 3Step 3: In a Pyrex measuring cup combine the mashed garlic, orange and lime juices. Pour over the pork shoulder. Add the sliced onions and distribute well.
4. 4Step 4: Cook on high for 5 hours, flip pork shoulder and cook on low an additional 4 hours or until fork tender.
5. 5Step 5: Remove the pork from the crockpot and shred with two forks, removing any bone pieces, silver skin or fat cap that didn't melt into the sauce.
6. 6Step 6: Drain the sauce through a sieve and reserve the liquid. Discard the onions and other bits and pieces left in the sieve.
7. 7Step 7: Coat a cast iron skillet with a little bit of olive oil and sear the meat in batches, without overcrowding the skillet.
8. 8Step 8: Add about half a cup of juice to the skillet. As the liquid evaporates, the meat will sear and the edges begin to crisp. Gently flip the meat to sear the other side, but don't over crisp. You want a balance between crispy bits and tender bits.
9. 9Step 9: Transfer the batches to the serving platter and garnish with finishing salt, like Maldon, fresh cilantro and lime wedges.
10. 10Step 10: Serve with rice and beans, in tacos, burritos, quesadillas or in your favorite Mexican dish. Enjoy!
11. 11Step 11: Place shredded pork in an air tight container, add the juices, seal and refrigerate. The next day, bring to room temperature an hour before searing the meat on a hot cast iron skillet.
12. 12Step 12: Carnitas will freeze well for up to a month without any loss in flavor. Transfer to the refrigerator the day before and bring to room temperature an hour before warming the meat through. You can warm them in the oven or stove top. I personally don't recommend microwaving pork.