Start by mixing the brown sugar, cumin, black pepper, bay leaves, salt, smoked paprika, cayenne, garlic, and chili powder in a bowl. This spice blend is key. Rub it all over the pork shoulder. Make sure to massage it in well. This is where the flavors begin to develop.

In a large skillet, heat a little olive oil over medium-high heat. Sear the meat on all sides until golden brown. This should take about 5-7 minutes. The browning caramelizes the outside, sealing in the juices and adding a depth of flavor.

Transfer the seared pork to a slow cooker. Pour in the orange juice and chicken broth. Scatter the chopped onion around the meat. Toss in the bay leaves. Cover and cook on low for 8-10 hours or high for 4-5 hours until the pork is fork-tender. (You can also use a Dutch oven; just be sure to adjust cooking time.)

After cooking, remove the pork from the slow cooker. Let it rest for about 10 minutes. Shred it using two forks. You want to create that delicious, tender texture.

To get crispy edges, spread the shredded pork on a baking sheet lined with foil (or parchment paper). Broil it in the oven for about 2-3 minutes until the edges are crispy. Keep a close eye to prevent burning!

While your pork is crisping up, warm the tortillas. You can do this in a dry skillet or wrapped in a clean towel in the microwave for about 30 seconds.

Now comes the fun part! Fill each tortilla with a generous portion of crispy carnitas. Top with cilantro, pickled onions, and a sprinkle of cheddar cheese. Add a wedge of lime on the side for that citrus zing.