Slow-Cooker Mojo Carnitas are an easy "set-it-and-forget-it" weeknight meal, but flashy enough for a weekend dinner party. I love to serve the carnitas buffet style, with a DIY taco bar featuring warm tortillas, salsa, garnishes, and condiments.
Carefully rinse the pork butt roast with cold water. Pat dry with paper toweling. Trim excess fat from the roast. Stab the meat with a filet knife all over the roast to create deep pockets for the marinade to penetrate.
Mix the ingredients for the marinade in a zip-top bag. Add the roast. Marinate overnight.
Add the roast and marinade to a slow-cooker along with the onion, bay leaves, and broth. Cook on low for 8 hours.
Remove pork roast and cut into bite-sized pieces (or pull the pork, if you prefer). Remove bay leaves and onions with a skimmer; discard.
Heat the lard in a cast-iron skillet over medium-high heat. Add pork to the skillet and fry until a brown, caramelized bark develops on the edges of the meat (but don't burn!). Toss with a few tablespoons of the juice from the crockpot and serve (see Recipe Note #2).