Let roast sit at room temperature while preparing rub and other ingredients.

Cut onion in half, then into strips and then line bottom of slow cooker with cut onions. Set aside.

In a small bowl mix together chili powder, chipotle, oregano, thyme, sea salt and pepper. Set aside.

Peel and cut garlic cloves into slivers, yielding at least 20 pieces of garlic. Puncture roast with a medium knife and insert garlic into roast with finger. Insert about 5-6 garlic slivers for larger sides of roast and about 3 to 4 for smaller sides of roast. Once roast is studded with garlic, sprinkle on dry rub and then rub onto all sides.

Searing the roast is an optional step that adds an extra layer of flavor by caramelizing the meat. Heat a large frying pan over medium high heat. Add oil. Once oil is heated, sear each side of roast for approximately 2-3 mins or until browned.

Add roast to slow cooker. Pour orange juice onto the side of roast. Cut lime into wedges and squeeze by hand into slow cooker. Add squeezed lime wedges to roast.

Cook Times- 4 1/2 hours on high or 7-8 hours on low for sliced pork- internal temp about 150℉. 5 1/2- 6 hours on high or 10-11 hours on low for shredded pork- internal temp approximately 175℉.

Once roast is done cooking, remove from slow cooker and let rest for about 15 mins. After resting either slice meat or shred with two forks.

For the Tacos- Heat corn tortillas over gas burner for about 30-45 secs per side. Fill with carnitas meat and favorite fillings.