Make a rub and cover a ~2kg pork shoulder roast and leave over night:

• smoked paprika
• pepper
• cumin
• onion powder
• brown sugar

After marinating over night:

• Place ~ 1/4 cup lime juice, 1/4 cup water, some soy sauce in bottom of slow cooker, then the roast (fat side up)
• Cook on high for 6 hours or more
• Remove juices, separate the fat out (and use fat for refried beans!)
• Shred with two forks, add back in some of the juice.
• Place on a baking sheet lined with foil, and broil for 5-10min to make carnitas.