Crockpot Pork Carnitas

I've made this a couple of times for dinner and it's come out perfectly every time.  It's so easy.  It usually makes a nice Sunday dinner and then almost a full week of lunches.  It's so versatile.  I've put it on salads, in wraps, in tacos, etc.  I have a feeling it will go into the recipe box of all the long-term recipes I recycle often.

Crockpot Pork Carnitas
from Jo Cooks

2 lb pork shoulder
1 large onion, sliced in big pieces
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
2 tsp onion powder
1 tsp dried oregano
1 tsp salt
1 tsp pepper
2 bay leaves
1 whole cinnamon stick
1 cup orange juice
1 beer
vegetable oil for searing the meat

In a small bowl, mix together garlic powder, cumin, chili powder, onion powder, oregano, salt and pepper.  Set aside.  Cut the pork into large chunks.  Rub the meat with the spice mix thoroughly, making sure each piece of meat is fully covered.  In a large skillet, heat some oil and sear the meat on all sides.  Sear the meat until it has a nice brown color to it.  Place the onion pieces in the bottom of the crockpot, followed by the bay leaves and cinnamon stick.  Add the meat on top of the onion, pour the beer and orange juice in the crockpot.  Cook on low for 6-8 hours.  After that time, remove the meat from the crockpot with a slotted spoon and place it on a baking sheet lined with aluminum foil.  Take two forks and shred the meat into smaller pieces.  Pour some of the leftover liquid from the crockpot over the meat.  Turn on your broiler and place the meat under the broiler on high, for about 5-10 minutes.  Don't burn it!  Flip the meat and broil again for about 5 minutes.  Serve on whatever you'd like.