• Spray your crockpot with nonstick cooking spray, then add the pork roast, orange juice, chicken broth, onion, jalapeño, and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
• Cover and cook on high for 5 hours, or on low for 7-8 hours, until you can easily shred the roast with two forks. If the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable.
• Once the roast is cooked, preheat oven to a low broil.
• Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
• Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about 1/4 cup at a time) from the slow cooker to keep the meat moistened.
• Once you have broiled the shredded pork carnitas, remove and squeeze with fresh lime juice.

How to Assemble The Tacos

• In a small bowl, combine the ranch dressing, diced jalapeños, and shredded cabbage.
• Pre-heat a griddle, then lightly toast the corn tortillas on both sides.
• To each warmed tortilla, add the shredded pork, a couple tablespoons of the ranch coleslaw, a sprinkle of cotija cheese and a teaspoon of chopped cilantro. Drizzle with your favorite hot sauce and enjoy!