Slow-Cooked Pork Carnitas Tacos

Directions

• Prepare Broth Mixture – In a large slow cooker, whisk together chicken broth, orange juice, lime juice, ground cumin, chili powder, dried oregano, red pepper flakes, ground cloves, and kosher salt. Add the quartered onion, peeled garlic cloves, and bay leaves. Stir to mix.
• Cook Pork – Add the pork shoulder pieces to the slow cooker, coating them with the broth mixture. Cover and cook on high setting until the pork is tender and easily shreds, about 5 hours.
• Shred Pork – Using a slotted spoon, transfer the cooked pork to a large bowl. Discard the bay leaves, onion, and garlic. Use two forks to shred the pork into bite-sized pieces, seasoning with additional salt and pepper as needed.
• Crisp Pork – Heat lard in a large nonstick skillet over medium-high heat. Add half of the shredded pork, press down with a spatula, and cook until crisp and browned, about 2-3 minutes. Transfer to a serving platter and repeat with remaining pork.
• Prepare Pickled Onions – Place sliced red onions in a heatproof bowl. In a saucepan, combine vinegar, orange juice, lime juice, bay leaves, sugar, and coriander seeds. Bring to a boil, then pour over onions. Let cool to room temperature.