serves 6; adapted from "Slow-Cooker Carnitas" published in Sunset, January 2017
Trim excess fat from roast and discard. Cut roast into 2 or 3 chunks. Heat oil in stovetop safe slow cooker insert (or Dutch oven) set over medium-high heat. Mix together the cumin, salt, and pepper and sprinkle over the meat. Pat onto all surfaces then transfer the pork to the hot oil to brown all sides—this will take about 15 minutes.
Drain and discard the fat. (If you browned the roast in a Dutch oven, transfer it to the slow cooker now.) Add broth, canned chipotle or green chiles, strips of orange zest, cover, and set to 8 hours on Low.
After cooking, remove the meat to a cutting board. Skim off and discard the fat and strain the cooking liquid through a fine mesh sieve into a 2-cup glass measuring cup. Using two forks, shred the meat into large chunks. Working in 2 batches, heat 1 tablespoon oil in a large cast iron pan (or other frying pan) over medium-high heat. Arrange one half of the pork in a single layer and allow to cook, undisturbed for 5 minutes, until deeply caramelized. Stir in 1/2 cup cooking liquid and transfer to a serving platter. Repeat with remaining 1 tablespoon oil, second half of the pork, and 1/2 cup cooking liquid. Serve pork with tortillas or split and toasted buns.