Trim the excess fat from the pork shoulder and cut it into large chunks.

Mix together cumin, oregano, chili powder, salt, and pepper in a bowl. Rub this mixture generously all over the pork.

Place the seasoned pork in the crockpot, adding the chopped onion, minced garlic, and bay leaves. Pour in the orange juice.

Cover and cook on low for about 8 hours or high for 4 hours until the pork is fork-tender.

Shred the cooked pork using two forks until it’s beautifully tender. Optionally, broil for a crispy texture.

Serve your carnitas on warm tortillas or over rice, drizzled with fresh lime juice.