Season all sides of pork liberally with salt and pepper. Place in the bottom of the slow cooker.
Add water or broth, garlic, bay leaves, thyme, lemon juice, and juniper berries. Stir to combine.
Cook on low for 8-10 hours.
When pork is done cooking, transfer to a large plate or bowl and shred with 2 forks.
Skim fat off the surface of the juices in the slow cooker and remove bay leaves, thyme sprigs, and juniper berries, and discard.
Return shredded pork to slow cooker and season with salt and pepper to taste.
Serve warm on tortillas, in a burrito, in a burrito bowl, or on a salad.
You can brown your roast on all sides before adding to the slow cooker. I just don't find the flavor to be changed enough to be worth the extra effort.
You can also be cooked on HIGH for 4-6 hours, if you're short on time. However, longer and slower is better and more tender.
For crispy carnitas: after cooking in the slow cooker, heat 1 tablespoon cooking oil in a large skillet over medium to medium-high heat. Add carnitas in batches and cook until slightly browned. Flip and repeat for remaining carnitas.
Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.
Freezer: Transfer cooked and cooled pork to a freezer bag or container. Store for up to 3-6 months. Thaw in the refrigerator overnight.
Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.