Season the pork shoulder with salt, pepper, cumin, oregano, paprika, and garlic.

Choose your cooking method:

Dutch Oven: Place pork in a Dutch oven with onion, orange juice and peels, lime juice, and chicken broth. Cover and cook at 325°F for 2.5 hours until fork-tender.

Slow Cooker: Add all ingredients to the slow cooker. Cook on Low for 6–8 hours or High for 4 hours.

Pressure Cooker (Instant Pot): Add pork, onion, citrus juices and peels, and chicken broth to the pressure cooker. Seal the lid and cook on High Pressure for 60 minutes, then allow a natural release for 15–20 minutes. This method delivers tender, flavorful carnitas in a fraction of the time.

Shred the pork with two forks once cooked.

Optional: For crispy edges, transfer shredded pork to a hot skillet with a splash of oil. Sauté for 5–7 minutes until golden and caramelized.

Heat oil in a saucepan over medium heat.

Whisk in flour and cook for 1 minute.

Stir in chili powder, garlic powder, onion powder, cumin, and oregano.

Slowly whisk in chicken broth until smooth.

Simmer for 10 minutes until thickened. Add salt to taste.

Preheat oven to 375°F.

Warm tortillas slightly to make them pliable.

Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish.

Fill each tortilla with carnitas, cheese, onion, and cilantro. Roll tightly and place seam-side down.

Pour remaining sauce over the top and sprinkle with remaining cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10 minutes until cheese is bubbly and golden.

Top with sour cream, avocado slices, extra cilantro, and a squeeze of lime. Serve hot with rice, beans, or a fresh salad.