Pork Carnitas (Mexican Slow Cooker Pulled Pork)

This authentic,,but lighter version.. Mexican Pulled Pork is fall-apart juicy on the inside and crisp and golden on the edges.. Thank you Cafe Delites  

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. 
• When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. 
• Ladle over about 1/2 cup of left over liquid 
• Continue cooking until the juices begin to reduce down and the meat is nice and crispy!
• To Serve : Season with a little extra salt and pepper if desired. 
• Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! 
• Serve in Tacos, Burritos, or in a salad!