Step 1

Adjust oven rack to lower-middle position and preheat to 300 degrees.

Step 2

Preheat a large heavy skillet, over high heat (see notes). Sprinkle a drop or two of water onto the pan to test the heat. The water should sizzle and jump around. Next, add the oil to the pan and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan. Be careful the hot oil may spatter!

Step 3

Once the meat is in the pan, do not move it. Let the meat sear for a few minutes. When the meat releases from the pan and is browned, using tongs, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw. Place it in a large dutch oven and combine all the carnitas ingredients in a large Dutch oven, with the juice of only half of the lime. Cover the Dutch Oven, transfer to the oven and cook until the pork falls apart when prodded with a fork; about 3 to 4 hours.

Step 4

Remove the pork from the oven and turn on the broiler. Prepare a large jelly roll pan, by lining it with aluminum foil; set aside.

Step 5

Transfer the pork to a large cutting board to cool, reserving the liquid in the pot. Pour the reserved liquid and vegetable solids into a bowl through a strainer. Discard the vegetable solids. Allow the liquid to settle. Using a spoon, skim off excess fat and discard, if needed.

Step 6

When pork is cool enough to handle, shred with two forks. Spread the pork out on the foil-lined jelly roll pan and broil for 5 minutes, or until the meat is crispy. Remove from the oven and pour about a ¼ cup of the reserved cooking liquid onto the crispy pork and toss. Place the pan back under the broiler for 5 more minutes or until the meat is crispy. Pour an additional ¼ cup liquid over the crispy pork. Serve immediately with lime wedges, fresh cilantro and corn or flour tortillas. Get some tortilla chips for the best nachos you've ever eaten!

Step 7

Chop the cabbage, onion, and cilantro and put them in a large mixing bowl.

Step 8

In a small bowl, whisk together orange juice, zest, vinegar, and honey until combined.

Step 9

Pour dressing over cabbage, onion, and cilantro, then season with salt and pepper, to taste.

Step 10

Toss the cabbage, onion, and cilantro in the dressing; coat well.

Step 11

Allow the slaw to sit at room temperature for at least 20 minutes, tossing now and then, to keep the cabbage coated.