1 (6-8 pound) pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tablespoon cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper, or to taste
8 whole cloves garlic, smashed
4 chipotle peppers (canned or dried)
1 cup tomato juice
1 cup orange juice
Trim excess fat from the meat and discard.
Place all ingredients in the slow-cooker.
Set to cook on LOW for 8 hours.
Meat is done when it literally falls off the bone.
When cool enough to handle, lift the meat from the juices and place in a large bowl.
Remove the bone, then shred the meat.
Skim the fat from the juices and keep as a medium for re-heating the meat.
For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.