Slow Cooker Pork Carnitas

Ingredients:

Pork

• 2 cups lightly salted chicken broth
• Juice of 2 oranges
• Juice of 2 limes
• 1 tbsp. l. ground cumin
• 1 tsp chili powder
• 1 teaspoon dried oregano
• 1/4 tsp red pepper flakes
• A small pinch of ground cloves
• 1 medium white onion, cut into 4 pieces
• 6 cloves garlic, peeled
• 2 bay leaves
• 1.3 kg boneless pork shoulder (trim fat), cut into 5 cm pieces.
• 1/4 cup lard
• Soft corn tortillas, for serving
• Coriander leaves, for serving
• Sliced ​​jalapeño peppers, for serving
• Pickled Red Onions, recipe below

Pickled red onions

• 2 small red onions, thinly sliced
• 3/4 cup white wine vinegar
• 1/4 cup orange juice
• 3 tbsp. lime juice
• 2 bay leaves
• 1 tbsp. granulated sugar
• 1 teaspoon coriander seeds

Preparation:

1. In a large slow cooker, combine the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons coarse salt. Add the onion, garlic, and bay leaf and stir. Add the pork and stir to coat. Cover and cook over high heat until the meat is tender, about 5 hours.
2. Using a slotted spoon, transfer the pork to a large bowl and discard the bay leaf, onion, and garlic. Using two forks, shred the pork into bite-sized pieces, leaving a few large chunks. Season with salt and pepper to taste.
3. In a large nonstick skillet, heat 2 tablespoons lard over medium heat. Add half of the shredded pork and press into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crispy, 2-3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
4. Serve carnitas with tortillas, cilantro, jalapeños, and pickled red onions.
   
   Pickled red onions:
   
   Place the sliced ​​onion in a medium, non-reactive heatproof bowl. Combine the vinegar, orange juice, lime juice, bay leaf, sugar, coriander, and 1 tablespoon coarse salt in a small saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sugar dissolves, about 1 minute. Pour the liquid over the red onion and set aside to cool to room temperature. Serve at room temperature or cover and refrigerate. Can be stored for up to 4 days.