Pat the pork shoulder chunks dry with paper towels—this is crucial for better browning later. In a small bowl, combine the sea salt, black pepper, dried oregano, and ground cumin. Rub this spice mixture generously over all sides of the pork chunks, making sure every piece is well coated. Chop the onion into 1/2-inch pieces, seed and finely dice the jalapeño, and smash the garlic cloves with the flat of your knife to release their oils. This prep work ensures everything is ready to go into the slow cooker smoothly.

Add the seasoned pork chunks to your slow cooker along with the chopped onion, diced jalapeño, smashed garlic, bay leaf, orange juice, and fresh lime juice. Stir everything together so the pork is mostly submerged in the liquid—the citrus juices will help tenderize the meat and infuse it with bright flavor. I find that this combination of orange and lime creates the perfect balance of sweetness and acidity for authentic carnitas. Cover and cook on low for 10 hours or on high for 7 hours, until the pork is fall-apart tender.

Using a slotted spoon, carefully transfer the cooked pork to a large plate or cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat as you go. Strain the remaining cooking liquid through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all the flavorful liquid. Skim off excess fat from the surface of the liquid using a spoon or fat separator—I like to let it rest for a minute so the fat rises to the top. You should have about 2 cups of flavorful liquid; if you have significantly more, simmer it in a saucepan over medium-high heat for 5-10 minutes to reduce it and concentrate the flavors.

Heat the olive oil in a large skillet or frying pan over medium-high heat until it shimmers—this takes about 2 minutes. Working in batches so you don't overcrowd the pan, add a portion of the shredded pork and let it cook undisturbed for 3-4 minutes until the bottom gets golden and crispy. Stir and cook for another 2-3 minutes, then transfer to a serving platter. Repeat with the remaining pork in batches, adding a splash of the reserved cooking liquid to each batch to help it braise slightly and pick up even more flavor. The combination of crisping and braising creates that perfect textural contrast that makes carnitas so irresistible.

Transfer all the crisped pork to a serving dish and pour the remaining reserved cooking liquid over the top, allowing some to soak in while keeping the pork still crispy on top. Serve immediately with warm tortillas, diced onion, fresh cilantro, lime wedges, and your favorite salsa. The pork can sit in a warm oven at 200°F for up to 30 minutes if needed without drying out.