For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
2. Step
In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
3. Step
Cover and cook low for 8 hours or high for 4 hours.
4. Step
For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
5. Step
Sift together the dry ingredients (flour, salt and baking powder).
6. Step
Add the yeast mix to the dry ingredients, knead to form ball of dough.
7. Step
Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
8. Step
Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
9. Step
When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
10. Step
When ready, prepare your steamer over high heat.
11. Step
Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
12. Step
Place seam side down on a piece of parchment paper. Steam for 15 minutes.
13. Step
Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
