Slow-Cooker Pork Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
liquid	35%	12%
fat	4%	1%
aromatics	34%	8%
acid	17%	0%
sweetener	1%	0%
salt	0%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

480 g	2 cups low-sodium chicken broth
	Juice of 2 oranges
	Juice of 2 limes
7 g	1 tablespoon ground cumin
3 g	1 teaspoon chili powder
1 g	1 teaspoon dried oregano
1 g	1/4 teaspoon crushed red pepper flakes
	Small pinch ground cloves
	Kosher salt
150 g	1 medium white onion, quartered
18 g	6 cloves garlic, peeled
2 g	2 bay leaves
1361 g	3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
	Freshly ground black pepper
51 g	1/4 cup lard
	Soft corn tortillas, for serving
	Cilantro leaves, for serving
	Sliced jalapenos, for serving
	Pickled red onions, recipe follows
300 g	2 small red onions, thinly sliced
179 g	3/4 cup white vinegar
	1/4 cup orange juice
46 g	3 tablespoons lime juice
2 g	2 bay leaves
12 g	1 tablespoon granulated sugar
2 g	1 teaspoon coriander seeds
	Kosher salt

Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This ... is... AWESOME!!!<br />Made it tonight for the first time. Pickled onions are perfect. However, I thin sliced a red &amp; yellow bell peppers and sautéed them after searing the pork with the onions and a pinch of homemade Adobo. Shaved lettuce &amp; m” — a cook, 5.0★

“This recipe is excellent! We have made this a few times, with no need to change the recipe. The house smells amazing while it is cooking. Everyone loves the crispy edges. I use oil instead of lard, and still get a good crisp. The pickled onions and fresh” — a cook, 5.0★