Prep Time : 15 minutes
Cook Time : aprox 4-10 hours depending on what your plans are.  
Yield : About 4-6 servings

Ingredients:
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)

Salt and freshly ground black pepper, to taste

2 teaspoons dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 onion, coarsely chopped 

4 cloves garlic, minced

1 jalapeno, seeded and ribs removed, chopped

1 orange, cut in half

3 tablespoons vegetable oil

Directions:

Rinse and dry the pork shoulder.

Salt and pepper liberally.

Mix the oregano and the cumin with olive oil and rub all over pork.

Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves.

Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.

In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.

Serve.

Nutrition:

Approx. 355 per serving.

My notes:  

I have a 3 crock pot set up and I make this for gatherings with the Slow Cooker Shredded Taco Chicken and the Shredded Mexican Beef recipes for a taco and burrito night.

Leftovers are great for quesadillas, enchiladas, etc.  The leftovers can also be frozen and reheated for another time.

Recipe found on: http://www.foodnetwork.com