To serve: tortillas, chopped cilantro, chopped white onion, pico de gallo
Place pork shoulder and onions in a slow cooker. Sprinkle with the salt. Pour the chicken stock and orange juice around the pork shoulder.
Cook on high for 4–5 hours or on low for 6–7 hours. Remove the pork shoulder and let cool for 15 minutes. Shred the meat with a fork and discard the bone. Combine the meat with the cooked onions and broil if desired (directions below), or skip to step #4.
(Optional) Preheat oven to broil. Place the shredded pork and onions on a sheet pan. Broil for 3–4 minutes, or until the pork begins to get crispy.
Serve the shredded pork and onions on tortillas with chopped cilantro, chopped white onion, and/or pico de gallo.
Reheat any leftover carnitas by following the optional step of broiling them until crispy/warm.Here's how to make your own pico de gallo: combine two finely chopped tomatoes on the vine, half of a white onion (finely chopped), a handful of fresh chopped cilantro, the juice of half a lime, and a pinch of salt in a bowl. Serve immediately. Add even more flavor by charring tortillas on the stovetop. To do so, heat a gas burner to low, and place a tortilla directly on the stovetop grate. Keep a set of tongs handy! Let cook for 10–20 seconds, or until charred in spots. Flip and repeat. Freeze leftovers in a freezer safe dish or resealable freezer bag with some of the accumulated juices. Freeze for up to 2 months. Defrost in the refrigerator for 24–48 hours, and reheat in the crockpot, on the stovetop, or in the microwave. Then, broil if desired.