Crockpot Pork Carnitas

Steps

1. In a large bowl, add the pork butt and all of the dry spices (kosher salt, red chili powder, oregano, and black pepper). Rub the spices into the meat until everything is coated.
2. Place the seasoned pork into a large Ziploc bag. Add the halved garlic cloves, sliced orange halves, and squeeze in all the juice from both oranges and limes.
3. Seal the bag securely, squish it around to ensure all juices are flowing, and place it in the refrigerator to marinate overnight.
4. The next morning, transfer all contents of the marinade bag into a crockpot. Add 1 cup of cola and drop in the bay leaves.
5. Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 6 hours until the meat is tender enough to fall apart easily when tested with a fork.
6. Remove the pork from the crockpot, shred it using two forks, and place the shredded meat onto a baking sheet.
7. Bake in the oven at 425°F for 25 to 30 minutes until the carnitas are sizzling and nice and crispy.
8. Pour some of the remaining juice from the crockpot over the baked pork before serving.