Slow Cooker Mexican Pork Carnitas

Cut 1800g of pork shoulder into large chunks and season thoroughly with 15g of salt, 5g of cumin, and 3g of Mexican oregano.

Place the seasoned pork into the slow cooker along with 150g of chopped onion and 30g of minced garlic.

Add 1g of bay leaf, 30g of piloncillo, 120g of orange slices, 40g of lime juice, and 500g of water to the slow cooker.