Step 1

Place the pork in a large slow cooker. Add in the orange juice, lime juice, diced tomatoes and salsa.

Step 2

Mix together the brown sugar, cumin, salt, pepper, oregano, and chili powder in a small bowl and rub it into the meat. Add the chopped onion, jalapeno, bay leaves and cinnamon sticks, then cover and cook on low for 8-10 hours or on high for 5-6 hours.

Step 3

At the 8 hour mark (or the 5 hour mark if cooking on high), remove the meat from the crock pot (do NOT discard all of the juices from the slow cooker) and place it in a large baking dish (so juices don't run all over your counter). Remove any fat from the meat and then shred the meat into bite-size pieces with a fork. Return the pork to the slow cooker with all of the juices from cooking and let it cook an additional 30 minutes while you prep garnishes and all the things you want to serve with your pork carnitas.

Step 4

Turn on the oven to broil.

Step 5

Transfer the shredded pork to a large baking sheet covered in tinfoil and spread into an even, single layer. Broil in the oven for 5-8 minutes, then give the meat a good toss with some tongs so other parts can get hit by the broiler and return to the oven for another 5-8 minutes under the broiler. This will give some of the pork a bit of char and create the crispy texture that really makes amazing carnitas even more amazing (and authentic). Serve in corn or flour tortillas with cilantro, fresh avocado, maybe some thinly sliced radishes or chopped white onion and cotija cheese, and homemade escabeche. Or add it to salads, nachos, soups, etc.

Step 6

In a small saucepan, combine all of the escabeche ingredients except the sliced onion and bring to a boil. Add the red onion and stir for about 30 seconds to combine and for the onion to be coated in the vinegar brine. Remove from heat and allow to cool to room temperature. Store in a container and refrigerate for up to two weeks.