Slow Cooker Directions

1. Pat the pork shoulder or butt dry with paper towels. 
2. In a small bowl, combine the chili powder, cumin, dried oregano, cinnamon, chipotle powder, salt, and black pepper to make the spice rub.
3. Rub the spice mixture onto the entire surface of the pork. This can be done up to 3 days in advance and the pork stored, covered, in the fridge until ready to cook.
4. Place the pork in the slow cooker, fat cap facing up (the ‘fat cap’ is the thick layer of fat). Place the onions and garlic on top of the pork.
5. Pour the lime juice and orange juice over all and place the lid on the slow cooker. No stirring necessary!
6. Set the slow cooker to LOW and cook for 8-9 hours or until the pork shreds easily with a fork. 
7. When the pork is done, remove from the slow cooker to a bowl or baking dish and shred with two forks, adding a little of the liquid from the slow cooker as needed to moisten and season the meat. Taste and season with additional salt, if needed. 
8. Optional: Spread shredded pork on a baking sheet and broil for 3-4 minutes until edges of pork are crispy. Alternatively, you can place shredded pork in a hot, preheated cast iron skillet and allow it to sit, undisturbed, for  5-6 minutes to allow pork to get crispy. Stir and cook an additional 2-3 minutes or until edges are crispy.
9. Serve with desired toppings.

Instant Pot Directions

1. Follow the slow cooker directions, cut the pork shoulder into 2-3″ chunks then follow steps 1-5 (placing the pork in the Instant Pot rather than the slow cooker). 
2. Lock the lid into place and cook on High Pressure for 45 minutes. Allow for 20 minutes of natural pressure release before flipping the vent valve to the ‘Venting’ position to release any residual steam. 
3. Remove the pork from the Instant Pot and shred with two forks, adding additional cooking liquid to moisten and season the meat. Taste and season with salt as needed. 
4. For crispy carnitas, see Step 8 in the slow cooker directions above. 

To Make The Cilantro-Lime Sauce:

1. Place all sauce ingredients in a food processor or blender. Blend until well-combined, add a few drops of water to thin it if needed.
2. Taste and adjust salt to taste.
3. Store in an airtight container in the refrigerator for up to 5 days.