Finely chop 1 red onion.
Zest and juice one naval orange.
In a small bowl mix together: 1/2tsp salt + 1/4tsp pepper + 1/2tsp garlic powder + 1tsp cumin + 1tsp chili powder + 1tsp oregano.
Rub spice mix on all sides of pork shoulder.
Place juice of one orange + 8oz chicken broth + chopped red onion in the bottom of a slow cooker.
Add pork to slow cooker and sprinkle orange zest over the top.
Cook on low for 8-10 hours, turning once during cooking.
Once cooked, shred meat and remove any bones.
Rough chop ~1/4 bunch of cilantro and chop 1 tomato.
Place 1c rice + 2c water in a medium pot, bring water to a boil, lower to medium and cook for 18 min.
Option to place shredded pork on broiler pan and broil to make crispy.
Top rice bowl w/ carnitas, chopped tomato, sliced avocado and cilantro.