Pork Carnitas - Slow cooked pulled pork

Equal parts savory crunchy bits and lovely tender bits, it is an ode to pork.

3 to 5 lb pork shoulder, bone in (also pork chops in a pinch, so probably pork loin roast)

The Rub

3 tsps salt

1 tsp pepper

1 Tbsp dried oregano

2 tsps ground cumin

½ tsp cayenne pepper

2 Tbsps chilli powder

¼ tsp cinnamon

Scant pinch of ground cloves

Aromatics

1 large onion, cut into wedges

5 cloves garlic, smashed

2 limes, juiced

2 Tbsps brown sugar

2 bay leaves

Serve with any of the following:

Sliced avocado

Sliced radishes

Thinly sliced cabbage

Warm tortillas, corn or flour

Fresh squeezed lime juice

Salsa

Refried beans

Red Rice

1. Rinse and dry the pork shoulder, rub in the salt and pepper.
2. Combine the rub ingredients then rub all over the pork as much as possible; use ALL of it. 
3. Place the pork in a slow cooker with the fat cap up. Surround it with the onion, crushed garlic and lime juice, tucking the bay leaves at either end.
4. Cook on low for 8 to 10 hours or on high for 6 hours.
5. The meat should be tender and falling off the bone. Remove from the slow cooker and set aside only long enough to finish the next step.
6. Pour juices in the slow cooker into a glass measuring cup and skim off and discard the fat. If more than 1½ to 2 cups of juice is left, reduce it in a wide pan until you have less than 2 cups. The liquid will be SALTY, and should only be used as indicated in the following steps.
7. Shred the pork using a couple of forks.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, and the tender juicy bits get lost.
2. Repeat in batches (takes me a couple of batches) - don't crowd the pan.
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.