Trim excess fat from pork shoulder. Cut into 4 separate pieces.
Heat tablespoon of olive oil in dutch oven and brown pork pieces on all sides. Remove.
Add onions, pepper to pan. Cook for two minutes. Add garlic. Cook for one minute.
Add in juice of orange and orange pieces, juice of lime. I refrain from adding in lime pieces; they tend to add a bitterness.
Add pork back in.
Add in just enough water or broth to cover 2/3 of the meat. Add cinnamon Stick and chile powder.
Cover and braise for 3 1/2 hours.
You place in slow cooker on high for 4 hours, or low for 10 hours. (You may need to add in a little more water. Check hourly if you are using dutch oven. ). I put my dutch oven in a 300 degrees F. oven with lid.
Remove from oven. Take pork out, reserve broth. Pull pork into pieces. Add in a baking pan. Strain the broth. Pour over the pork. Carnitas can dry out if there is not enough broth.
Bake in oven at 375 degrees F. for approximately twenty minutes until most of the broth is gone and the meat is has crispy crackling edges.
Serve with tortillas, chopped red onion, cilantro, sliced avocado, lime slices.