Servings: 8

1 tablespoon oil (for searing) 1 tablespoon oil (for searing)
1 tablespoon chili powder 1 tablespoon chili powder
2 teaspoons ground cumin 2 teaspoons ground cumin
2 teaspoons dried oregano 2 teaspoons dried oregano
2 teaspoons salt, or more, to taste 2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper 1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed OR 2 pork tenderloins 4 pound pork shoulder, excess fat trimmed OR 2 pork tenderloins
4 cloves garlic, peeled 4 cloves garlic, peeled
2 onions, quartered 2 onions, quartered
2 oranges, juiced and zested 2 oranges, juiced and zested
2 limes, juiced and zested 2 limes, juiced and zested
 
For serving: Rice, bell peppers & onions, corn, shredded cheddar, shredded lettuce, sour cream For serving: Rice, bell peppers & onions, corn, shredded cheddar, shredded lettuce, sour cream

Preheat oven to 325 degrees. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Sear pork shoulder/tenderloins on all sides in Dutch oven.
Place garlic, onions, orange juice, lime juice and zest and seasoned pork shoulder into a Dutch oven. Cover and cook for 2 to 2.5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3 to 4 minutes.