Place your pork in your slow cooker and season with all the spices and brown sugar.

Cook on high for 3-4 hours or low for 6-7 hours or until the pork is tender and falling apart.

Remove the lid and turn the heat to high and stir the pork to break it up in the small chunks and shreds. Continue to stir occasionally until the excess moisture evaporates and the shreds of meat crisp up. If there is a lot of fat go ahead and remove some of it so that your carnitas aren’t oily, but you do need some fat to get your carnitas crispy.

Alternatively, and for even crisper meat, move the meat with some of the pork fat to a heavy bottomed pan and stir over medium high heat until the carnitas are nice and crispy.