Combine all dry spices and rub generously over every surface of the pork chunks — do not be shy with the seasoning.

Place seasoned pork in the slow cooker. Add smashed garlic, quartered onion, orange juice, lime juice, the squeezed orange halves, and bay leaf.

Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours until pork falls apart completely when pressed with a fork.

Remove pork to a large cutting board. Shred with two forks discarding any large pieces of fat. Reserve about 1/2 cup of the cooking liquid.

Spread shredded pork in an even layer on a large rimmed baking sheet. Drizzle 3 to 4 tablespoons of reserved cooking juices over the top.

Broil on high heat for 3 to 5 minutes until the edges are dark brown and caramelized. Watch very carefully — this can go from perfect to burnt in under a minute. Toss the pork gently and broil another 2 to 3 minutes for extra crispy bits if desired.

Warm corn tortillas directly over a gas flame or in a dry skillet. Build tacos with crispy carnitas, diced white onion, fresh cilantro, a squeeze of lime, and salsa.