Slow Cooker Pulled-Pork Carnitas

 Yield: 4 to 6 servings                    Original recipe from the Food Network

Ingredients

• For Step 1:
• 2 cups low-sodium chicken broth
• Juice of 2 oranges
• Juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Small pinch ground cloves
• 2 teaspoons kosher salt
• For Step 2:
• 1 medium white onion, quartered
• 6 cloves garlic, peeled
• 2 bay leaves
• 3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
• For Steps 3 & 4
• Freshly ground black pepper
• 1/4 cup lard (I used butter and it was fine)
• For Serving:
• Soft corn tortillas
• Cilantro leaves
• Sliced jalapenos
• Pickled red onions

Directions

1. Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. 
2. Add the onion, garlic, and bay leaves and stir to combine.  Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
3. Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
4. Heat 2 tablespoons of the lard in a large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, occasionally pressing with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons of lard and shredded pork.
5. Serve with tortillas, cilantro, jalapenos, and pickled red onions.