Slow Cooker Pork Carnitas

1. Add 1 tbls oregano, 2 tsp cumin, and 1 tbls avocado oil to small bowl. Whisk or stir ingredients together until well combined. Set bowl aside. 2. Place pork on cutting board. Pat pork completely dry with paper towels on all sides. Coat pork in rub until fully coated on all sides. Place seasoned tenderloin in slow cooker. 3. Add 1/2 onion, 3 cloves garlic, 1 medium jalapeño, 2 tsp salt, 2 tbls lime juice, and 4-5 tbls orange juice to slow cooker. 4. Cover slow cooker. Cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours. Cook until pork is 195° F and meat will be easy to separate with fork. 5. Shred pork. When ready to serve: 6. Heat medium skillet over medium heat. When skillet is warm, add avocado oil and continue heating skillet until oil is hot and shimmering. 7. When oil is hot, add just enough shredded pork to cover bottom of skillet without crowding. Ladle small amount of carnitas juice over meat in skillet and cook until liquid has evaporated and bottom of meat is browned and crispy. 8. Flip meat over and briefly cook other side until lightly browned. Transfer seared carnitas to large bowl. Repeat process with any remaining carnitas. Once all carnitas has been seared and transferred to bowl, drizzle small amount of carnitas juice over meat and serve immediately as desired.