Ingredients

• 4.5 pound pork shoulder, cut into 3-inch chunks
• 1 orange, halved
• 1 lime, halved
• 8 clove garlic, smashed
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cloves
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth, low-sodium
• 2 bay leaves
• 2 tablespoon lard
• 12 flour tortillas
• 1 red onion, thinly sliced
• 0.25 cup lime juice, fresh
• 0.5 teaspoon salt
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Prepare the pickled onions by thinly slicing the red onion and placing in a small bowl. Pour the lime juice over the onions, sprinkle with ½ teaspoon salt, and stir to combine. Set aside at room temperature to allow flavors to develop while the pork cooks.
2. In a small bowl, combine ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, kosher salt, and black pepper. Mix thoroughly to create a spice blend.
3. Pat the pork shoulder chunks dry with paper towels, then rub all sides evenly with the spice blend, working the seasonings into the meat.
4. Place the seasoned pork chunks into the slow cooker and add the halved orange and lime, smashed garlic cloves, and bay leaves. Pour the chicken broth over the top.
5. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds apart.
6. Using tongs, remove the pork pieces from the slow cooker and transfer to a large cutting board or shallow baking pan. Discard the orange halves, lime halves, and bay leaves. Reserve ½ cup of the cooking liquid.
7. Using two forks or shredding forks, pull the pork into long, thin strands, breaking apart any larger chunks until all pieces are uniformly shredded.
8. Heat 2 tablespoons of lard or vegetable oil in a large skillet over medium-high heat. Once shimmering, add half of the shredded pork in a single layer, pressing it down gently.
9. Cook for 4 to 5 minutes without stirring, allowing the pork to develop a crispy, browned exterior. Stir and cook for another 2 to 3 minutes until edges are golden and crispy. Transfer to a plate and repeat with remaining pork.
10. Return all crisped pork to the skillet and toss with the reserved ½ cup of cooking liquid to add moisture. Stir gently to combine and cook for 1 minute over medium heat.
11. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 1 minute.
12. To serve, place warm tortillas on serving plates and fill each with a generous portion of the crispy shredded carnitas. Top with pickled red onions, fresh cilantro, and a squeeze of lime wedge. Serve immediately.