Buy a pork shoulder/butt roast, rub it with salt & pepper, throw it in a crock pot (I lay mine on top of a bed of sliced onions)

You can add oregano, chili powder, cumin, peppers, etc., but I prefer to leave the flavorings off so I can add my homemade sugar free bbq sauce to it later for pulled pork.

Let it cook (8-10 hours on LOW minimum 8 hrs, for a 2-3 lb roast) until it falls apart and it easily shreds with the light tough of a fork.

These carnitas are made from leftovers. I just take some of the cold fat from the container the pork is in, put it in the skillet, let it heat up and then fry some shredded pork with hot sauce and then top it with a couple cracked eggs, cover and let the eggs steam. Season to taste and add whatever to garnish. In this case, it was slices red onion and jalapeño.