Slow Cooker Pork Carnitas:

1. In a small bowl combine kosher salt, chili powder, oregano, and cumin. Rub all over pork shoulder and place in slow cooker. Add garlic, tomatoes, stock, orange juice, and lime juice to slow cooker.
2. Cook on high for 3-4 hours or on low for 6-8 hours.
3. Remove pork from slow cooker and shred (pull apart) with 2 forks or hands. Remove and discard any large pieces of fat. Place meat back into slow cooker with juices and mix to combine.
4. Preheat oven broiler. Place meat onto a foil lined baking sheet (some juices will remain in Slow Cooker and can be discarded) and place under broiler until pork begins to crisp and top starts to brown further, about 5-10 minutes.

Instant Pot Pork Carnitas:

1. Cut pork into 4-6 smaller pieces (about 4" wide each).
2. In a small bowl combine kosher salt, chili powder, oregano, and cumin. Rub all over pork shoulder. Add garlic, tomatoes, stock, orange juice, and lime juice to Instant Pot. Add seasoned pork to instant pot (trivet not required).
3. Close Instant Pot, seal valve, and cook at HIGH PRESSURE for 22 minutes. Allow for natural release.
4. Carefully open lid to Instant Pot once valve has dropped naturally and lid is unlocked. Remove pork from slow cooker and shred (pull apart) with 2 forks or hands. Remove and discard any large pieces of fat. Place meat back into Instant Pot with juices and mix to combine.
5. Preheat oven broiler. Place meat (some juices will remain in Instant Pot) onto a foil lined baking sheet and place under broiler until pork begins to crisp and top starts to brown further, about 5-10 minutes.

Pineapple-Cucumber Salsa:

Combine pineapple, cucumber, red onion, cilantro and jalapeño in a bowl. Season lightly with salt and toss to combine.

To Assemble the Burrito Bowls:

Place rice, salsa and pork carnitas in a bowl. Top with any desired option garnishes.