Healthy Crockpot Mexican Carnitas

• 4 pounds pork shoulder (trimmed of excess fat)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 onion (coarsely chopped)
• 4 cloves garlic (minced)
• 1 jalapeño (seeded and chopped, optional)
• 1 orange (juice and zest)
• 1 lime (juice only)
• 2 cups chicken broth (low-sodium preferred)
• Fresh cilantro (for garnish)
• Cooked brown rice or quinoa (for serving)
• Sliced avocado (for serving)

1. Combine chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, black pepper, and cayenne pepper in a small bowl.
2. Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
3. Place the seasoned pork in the bottom of the crockpot.
4. Scatter the chopped onion, minced garlic, and jalapeño around and on top of the pork.
5. Zest the orange to get approximately 1 tablespoon of zest and add it to the crockpot.
6. Squeeze the juice of the orange and the lime over the pork.
7. Pour the chicken broth around the sides of the pork to avoid washing off the spice mixture.
8. Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is tender and shreds easily with a fork.
9. Once cooked, remove the pork from the crockpot and shred it using two forks.
10. If desired, heat a large skillet over medium-high heat and transfer the shredded pork to the skillet in batches, allowing it to crisp up.
11. Serve the carnitas on a bed of cooked brown rice or quinoa, garnished with fresh cilantro and sliced avocado.