How can i make citrus flavor permeate pork, without it being over powering?

Lime to be exact. i am making carnitas, my favorite place (now closed:( ) made the best it had this nice subtle lime flavor throughout the meat. i dont want to put a bunch of lime juice because that would be overpowering, i want just a hint, or an essence, but want it throughout the meat and not just on top. i am cooking it in a slow cooker and broiling it for crispness when it is ready to serve, i know not the traditional frying in lard.