Sear the Pork: Begin by heating a large skillet over medium-high heat. Add a drizzle of oil, then carefully place the pork shoulder in the skillet. Sear each side for about 4-5 minutes, or until it is beautifully browned and has a nice crust.

Prepare Liquid Mixture: Once the pork is seared, remove it from the skillet and set aside. Pour in about one cup of chicken broth to deglaze the pan, scraping up all those flavorful browned bits. Add fresh orange juice, lime juice, cumin, oregano, salt, and pepper. Stir well until combined.

Slow Cook the Pork: Transfer the seared pork shoulder into the slow cooker. Pour the prepared liquid mixture evenly over the pork. Cover the slow cooker and set it to cook on low for 8 hours.

Shred the Pork: Once cooked, carefully remove the pork shoulder from the slow cooker and place it on a cutting board. Shred the meat into bite-sized pieces.

Broil for Crispiness: Preheat your oven broiler. Drizzle a little high-heat oil over the shredded pork. Broil the pork in the oven for about 5-10 minutes, keeping a close eye on it to avoid burning.

Serve and Enjoy: Now your Crispy Slow Cooker Carnitas are ready to be enjoyed! Serve them warm in tortillas with toppings such as diced onions, cilantro, and avocado.