Pork Carnitas

3-4 lb boneless pork butt
2 tsp onion powder
2 tsp garlic powder
2 tsp mexican oregano
1 tsp smoked paprika
1.5 tsp cumin
1/2 tsp chipotle pepper
1/2 tsp cinnamon
1.5 tsp kosher salt
2 Tbls olive oil
1 cup orange juice
2 limes, juiced
1 large white onion, chopped
2 tsp diced garlic
1 tbls fire roasted green chilies

Mix all dry spices with olive oil to make a wet rub. Rub all over pork, put in a dish, cover, refrigerate overnight.
Bring pork to room temperature,  place in crock pot and top with chopped onion, roasted chilies, and garlic. Pour liquid over pork, simmer on high for 5-6 hours.
When pork pulls apart easily with two forks, it's done. Carefully shred pork into small chunks and large shreds. Mix pork and liquid together well, replace lid, let simmer 30 more minutes. After 30 minutes, remove lid, stir well, shut pot off. Heat cast iron skillet over med high heat. Once pan is hot, add pork in a thin layer. Brown pork until crisp in spots, adding more cooking liquid as needed. Serve on hot corn tortillas with cabbage, Lime crema, and cojita cheese