Pork Carnitas (Mexican Slow Cooker Pulled Pork)

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  Pork Loin(1814g)
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  3-4 teaspoons salt
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  1 teaspoon pepper
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  Oregano, Dried(15g)
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  Cumin, Ground(15g)
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  Yellow Onion
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  Garlic(480g)
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  Lime Juice, Fresh
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  Orange Juice, Fresh(180g)
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  Cola Beverage, Regular(180g)
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  2 bay leaves

Instructions

1. 1Rinse and pat dry the pork loin with paper towels, then season generously with salt and pepper on all sides.
2. 2In a large Dutch oven or heavy pot, combine the pork, oregano, ground cumin, onion (quartered), fresh garlic (minced), lime juice, orange juice, and cola over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5–3 hours until the pork is fork-tender and shreds easily.
3. 3Remove the pork from the pot and set aside on a cutting board; reserve all cooking liquid in the pot. Once the pork is cool enough to handle, shred it into bite-sized pieces using two forks.
4. 4Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the shredded pork for 3–4 minutes until edges begin to crisp and brown, then add ½ cup of reserved cooking liquid to each batch and continue cooking for 2–3 minutes until the liquid reduces and the meat becomes golden and crispy.
5. 5Divide the finished pork carnitas evenly into 12 airtight containers while hot, spooning additional reserved cooking liquid over each portion for moisture and flavor.
6. 6Cool to room temperature before sealing containers, then refrigerate for up to 5 days or freeze for up to 3 months.