Slow Cooker Pork Carnitas are the ultimate of taco fillings! Shredded pork is perfectly seasoned and slow cooked with a hint of tangy citrus making for the best school night taco Tuesday!
Preheat a large pot or skillet over medium-high heat with 1 tablespoon of vegetable oil. Sear all sides of pork shoulder to till you get a brown crust to seal in the juices.
Transfer pork to a crockpot and pour in orange juice. Add in enough beef broth to cover your meat the rest of the way.
Place bay leaf, garlic cloves, and quartered yellow onion in crockpot. Cook Carnitas on low for 4-5 hours.
Remove and shred meat only, using tongs or two forks, into bite-sized pieces. It does not have to be completely uniform. Serve in tortillas!