• In a small bowl, prepare the rub by combining and mixing all ingredients.
• Using a cutting board or large plate, season pork shoulder with prepared rub. Use hand and rub into the pork shoulder.
• Place seasoned pork roast into slow cooker. Add the onion, garlic, jalapeno, cilantro, lime slices and bay leaves. Pour in the orange juice, along with the juice from the extra lime. Slow cook on high for 4-5 hours, or low for 8 - 10 hours; or until meat is fall apart tender.
• Remove pork from slow cooker and reserve 1 cup of the liquid. Shred pork roast with forks, or pull apart with hands, until you have small pieces of meat.

Make Crispy

• In a large cast iron or non-stick skillet, heat butter over medium-high heat. To the hot skillet, add shredded meat. Began to sear, until meat starts form a crispy texture. Pour over 1/2 of the reserved liquid, and continue to sear until most of liquid is absorbed. Pour over remaining liquid. Taste carnitas and add more salt if needed.
• Serve as tacos, or a main dish item.