• 1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
• 2 Tbsp Kosher Salt
• 1 Tbsp Cumin (ground)
• 1 Tbsp Black Pepper
• 1 Tbsp Oregano (Dried)
• 2 tsp Cinnamon (ground)
• 1 tsp cayenne pepper
• 8 Garlic cloves smashed
• 4 Chipotle Chiles from a can of Adobo
• 1 can diced tomatoes (~14 ounce)
• 2 to 3 cups liquid, such as orange juice, beer, low-sodium broth, or a combination

1. Trim any excess fat from the pork and discard
2. Sprinkle evenly with the Salt, Cumin, Pepper, Oregano, Cinnamon, and Cayenne
3. Place in the slow cooker.
4. Place the Garlic and Chipotles around the pork
5. Pour the diced tomatoes and their juices and the liquid around the pork
6. Cover and cook until the pork is fork tender or falling off the bone, about 8 hours on low
7. Transfer the pork to an aluminum foil-lined baking sheet
8. Discard the bone and any large chunks of fat
9. Shred the meat into large chunks
10. Arrange a rack about 6 inches from the broiler and heat the broiler to high
11. Broil the carnitas until a dark golden-brown crust forms on top, 4 to 5 minutes
12. Flip the carnitas and broil until the second side is golden-brown, about 4 minutes
13. Prepare tortillas and garnishes like sour cream, cilantro, radishes, pineapple, chopped red onion, and lime wedges
14. Serve & enjoy.

Original recipe from: TheKitchn