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Season all sides of the pork butt with salt, pepper, and cumin. Rub it in to evenly coat.
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Add orange juice, onion, cherries, chipotles, and garlic to crock pot.
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Place the pork butt, fat cap side up, on top of the juice and cherries.
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Set the slow cooker on low and cook for 12-16 hours.
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Remove fat cap. Shred using two forks. Mix into the juice. Serve straight from the crock pot or for extra crispy carnitas, add to a baking sheet and broil for a few minutes until crisp.