• Heat 2 tablespoons of oil in a medium sized pot or saucepan over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the dry spices, except for the salt and pepper. After about a minute add in the brown sugar and cook until melted, stirring constantly. Mix in the chicken broth, orange juice, and lime juice.
• Add the chicken to the slow cooker with the salt and pepper then pour in the liquid. Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours. Low and slow is the key to moist chicken so go as long as you can.
• Transfer chicken to a plate or cutting board and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro. Mix everything together, taste and season with more salt as needed.

For Crispy Carnitas

• To add a crispy exterior that is traditional on carnitas, before you add in the extra lime and cilantro, spread the chicken onto a greased, aluminum lined sheet pan and spray the top of the chicken  with cooking spray as well.
• Place under the broiler on high for 5 to 10 minutes or until you get lightly browned edges on the chicken. Then add in the lime juice, cilantro and about ½ cups of the remaining liquid from the slow cooker.