1 tsp oregano (Mexican oregano if you can find it)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp olive oil
Place orange and onion slices in the bottom of your slow cooker. Add garlic and bay leaf.
Trim any excess visible fat off of the pork roast. In a small bowl, combine remaining spices. Rub spice mixture all over the outside of the roast. Rub with olive oil and place in the slow cooker.
Cook on low 5-6 hours or until pork easily shreds.
Place pork on a foil-lined baking sheet, discarding bay leaf and orange pieces. Place under the broiler for 3-5 minutes, or until pieces become crispy, watching carefully to prevent burning. Pour juices form the crockpot over the meat and stir.
Alternately, you can crisp pork in a cast iron skillet on the stove. Heat 1 tbsp oil on medium heat and add shredded pork. Cook until meat gets crispy. Pour over juices from the crockpot and stir.
Serve carnitas with warm corn tortillas, on a salad or in a burrito bowl.