• Generously season the chunks of pork with salt and pepper then transfer them to a large slow cooker. Add the sliced white onions and bay leaves over the top of the meat.
• Combine the remaining salt and black pepper in a bowl with the Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, and fresh lime juice. Roughly chop the chipotles and add them to the bowl with about 1-2 tablespoons of adobo sauce. Mix well to combine.
• Pour the sauce mixture over the top of the pork followed by the beer (or chicken broth). Gently mix to combine.
• Cover and cook on low for 8-12 hours or on high for 6-7 hours.
• When the pork is tender enough to shred, remove it from the slow cooker and shred using two forks.
• If you have more than 2 cups of liquid remaining in the slow cooker, transfer the liquid to a small saucepot and reduce it to about 2 cups by simmering it gently on the stovetop.

For Crispy Carnitas

• Preheat your oven to high broil and line 2 baking sheets with aluminum foil. Divided the shredded pork between the two baking sheets in an even layer.
• Broil the first sheet for 3-4 minutes, or until the edges of the pork begin to brown and crisp. Remove from the oven and gently toss the meat with cooking tongs. Return to the oven and broil for an additional 3-4 minutes. Remove and ladle about 1/4 of a cup of cooking liquid over the top.
• Repeat with the second baking sheet.
• Serve immediately in tacos, burrito bowls, quesadillas, salads, enchiladas, etc.