Carnitas Del Crock Pot

From thekitchn.com. This will get your through a busy week. Cheap, filling, satisfying...

• Ready In: 8 hrs 10 mins
• Yields: 20-30 tacos

Ingredients

• 1 (6 -8 lb)  pork butt, also called pork shoulder
• 2  tablespoons coarse salt
• 1  tablespoon ground cumin
• 1  tablespoon fresh ground black pepper
• 1  tablespoon dried oregano
• 2  teaspoons ground cinnamon
• 1  teaspoon cayenne pepper (to taste)
• 8  whole garlic cloves, smashed
• 4  chipotle peppers (canned or dried, I cheat and add 1 tablespoon Tabasco chipotle sauce)
• 1  cup tomato juice
• 1  cup  fresh orange juice

Directions

1. Trim excess fat from the meat and discard.
2. Place the meat in a large Crock pot/slow cooker.
3. Combine the remaining ingredients in a bowl and pour over the meat.
4. Cover Crock pot and program to cook on LOW for 8 hours.
5. Meat is done when it literally falls off the bone.
6. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. (I used boneless pork butt.).
7. Skim the fat from the juices and keep as a medium for re-heating the meat. Or, use the leftover juices as a soup base.
8. For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.