Place the pork pieces into the slow cooker. Combine the rest of ingredients except the cilantro in a large liquid measuring cup or a bowl. Pour the mixture over the pork.
Cook the pork in the crockpot on low for 6-8 hours or on high for 4-5 hours or until the pork is tender enough to be shredded.
Shred the pork with two forks.
Line two baking sheets with aluminum foil and turn on the oven broiler. The oven rack should be at about 6 inches from the heat source.
With a slotted spoon, transfer the shredded pork to the lined baking sheets, leaving the cooking liquid behind. Spread the meat on the baking sheets into an even layer. Spoon about 2 - 3 tablespoons of the cooking liquid over the shredded pork.
One baking sheet at a time, broil the meat until the edges of the pork begin browning, about 2-4 minutes then, with a spatula, flip the meat over so you can broil the other side. Broil until crispy and golden brown or until your desired doneness. Time will depend on your broiler so keep an eye on the meat. Remove from the oven. Repeat with the other baking sheet.
You can skim the fat from the cooking juices then, serve the carnitas pouring a bit of additional cooking liquid over the meat if desired. Garnish with chopped cilantro (optional).
Serve with rice, tortillas, pico de Gallo and any other suggested toppings or make into tacos or burritos.