In a small bowl, combine chili powder, cumin, chipotle, garlic powder, oregano, salt and pepper. Mix well
Season pork shoulder with the spice mixture, rub it over entire thing, on all sides.
Place garlic, Ortega Green Taco Sauce – Mild, onions, orange juice, lime juice, bacon grease, Ortega Whole Green Chiles, and seasoned pork shoulder into a slow cooker.
Cover and cook on low heat for 8 hours, or high for 4-5 hours.
Once done, remove meat from slow cooker, and shred, then rough chop to bite sized pieces.
Preheat oven to broil.
Place shredded carnitas meat onto a baking sheet in an even layer and broil until crisp and crusted, about 3-4 minutes.
Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
Assemble tacos in an Ortega Yellow Corn Taco Shell by layering Ortega Refried Beans, slow cooked Pork Carnitas, avocado, tomato, cilantro, and a drizzle of the Ortega Taco Sauce of your choice.