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

Kosher salt

1 medium white onion, quartered

6 cloves garlic, peeled

2 bay leaves

3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces

Freshly ground black pepper

1/4 cup lard

Soft corn tortillas, for serving and your favorite taco fixings


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. 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. 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. Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally 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 lard and shredded pork. Serve with corn tortillas and your favorite taco fixings.


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