Carnitas

Cut the pork shoulder into 3 inch chunks 

In a pan set to medium high heat, add 2 tablespoons of oil and sear the pork shoulder until the chunks have a nice brown color on 2 sides.

Once seared, add to either a pot or a slow cooker. Add the 1.5 cups of chicken broth, you can use beef broth if you prefer, add 3 garlic cloves smashed, 1 onion cut into quarters, 1 cinnamon stick, 3 bay leaf, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon ground coriander, 1.5 teaspoons salt, and the juice of 2 limes, juice of 2 oranges, and put the juiced lime and orange into the pot/slow cooker as well. 

If cooking in an oven, cook at 275 for 5-6 hours, if in a slow cooker, cook on low for 6-7 hours. 

After that time, take the meat out, and shred all the pork.

Once shredded, place on a sheet tray and spread out in an even layer. Melt 4 tablespoons of butter, and drizzle it over top of all the pork.

Set your oven to broil, let it heat up for 3 minutes, then place the sheet tray of pork into the oven and let broil for 5-7 minutes or until the pork is brown and crispy.

Once crispy, take it out, put it on your tortilla of choice, add some salsa and enjoy an amazing carnitas taco!