Combine taco seasoning mix, chipotle peppers (diced) and the adobo sauce they are packed, and olive oil in a small bowl. Coat all sides of your pork shoulder with the seasoning mixture.
Place seasoned pork shoulder portion into your slow cooker and set to low temperature (to cook for 8 hours) or high temperature (to cook for 6 hours). Squeeze fresh oranges or add orange juice directly onto the pork in the slow cooker.
Cover and cook for 6-8 hours, then remove the pork to a large serving plate or platter and shred. Skim fat from the liquid left in the crock pot and ladle about 1 cup portion (if using about half of your shredded pork) into a bowl for pan frying your cooked pork carnitas meat.
Heat a large skillet or frying pan to medium high heat and brown the pulled pork, adding the liquid in gradually while cooking. When the liquid has steamed off, add more about a ladle full at a time until the pork carnitas meat is browned and slightly crispy on the ends. Serve immediately and enjoy!
Storing Your Pork Carnitas Pulled Pork
To store leftover pork carnitas meat, refrigerate in an airtight container with enough of the liquid remaining in the crock pot to cover about an inch of the bottom of the container.
If freezing, also include an adequate amount of the slow cooker liquid when packaging as it contains the majority of your seasoning and flavor.