• Lightly coat the bottom of a 6 or 7-quart slow cooker with cooking spray.
• In a small bowl, combine the minced garlic, cumin, chili powder, oregano leaves, brown sugar, salt, and pepper to make a rub. Spread it evenly all over the pork roast, then place the roast in the slow cooker, fatty side up.
• Pour the orange juice, lemon juice, and enchilada sauce over the top. Cover and cook on LOW for 6 hours, or until the pork can be pulled apart easily with a fork.
• Remove the roast from the slow cooker and using two forks, shred the meat and place in a baking dish.
• Strain the cooking juices from the slow cooker and pour over the meat, stirring gently to combine.
• Serve the carnitas immediately on four tortillas with sour cream, and chimichurri sauce, or return to the slow cooker or oven to keep warm until ready to serve.

Chimichurri Sauce

• With the food processor on, drop the whole garlic cloves through the food chute and process until minced.
• Add the onion, oregano, and parsley; pulse until finely chopped, scraping down the sides as necessary.
• With the food processor on, add the white wine vinegar and olive oil through the food chute and process until the desired consistency. Stir in the salt and red pepper flakes, if desired.