1 large pork shoulder
2 oranges, juiced
2 limes, juiced
1/2 grapefruit, juiced
1 tbsp chili powder
1 tbsp Adobo seasoning
2 tsp dried oregano
2 tsp cumin
2 yellow onions, sliced
2 cloves of garlic
Cut the pork shoulder into large chunks, trimming any touch fat.
Add pork & all other ingredients into the crock pot.
Mix well so all the meat is covered.
Cook on high for 4-5 hours or low for 8 hours.
After your meet is fully cooked, drain the liquid out, saving some for basting.
Pull apart the meat using two forks & place on a tin foil lined cooking sheet.
Preheat oven to 350F.
After your meat is fully shredded & placed on the cooking sheet, place in the oven.
Bake for about 20 minutes, basting at the halfway mark.
Carnitas will be done when the tips are crispy.