Ingredients

• 4 pounds Pork Shoulder or Butt
• 3 to 4 tablespoons salt
• 2 tablespoon pepper
• 2 tablespoons neutral oil
• 2 large yellow onion chopped
• 6 to 8 cloves of garlic
• 2 jalapenos, seeds removed, halved and sliced
• 2 teaspoon cumin
• 2 teaspoon dried oregano
• 2 tablespoon ancho chili powder
• 1 bay leaf
• 1 teaspoon coriander
• ¼ cup lime juice, plus 1 tablespoon to finish
• 4 cups chicken stock
• 2 tablespoon Apple Cider Vinegar
• ½ cup fresh orange juice, plus 1 tablespoon to finish

Directions

1. Season the pork with 2 tablespoons of salt and let sit at room temperature for a half-hour.
2. Heat 2 tablespoons of oil in the All-Clad D7 Stovetop Slow Cooker over medium heat.
3. Add the pork and sear on all sides until golden brown. Remove from the pot and reserve.
4. Add 1 tablespoon of oil to the pan and add the onions, garlic, and jalapeno peppers. Sweat down for 4 minutes until translucent.
5. Add the pork with any accumulated juices back into the pot. Add the stock, spices, bay leaf, vinegar, orange juice, and lime juice. Bring to a simmer.
6. Place the lid on your slow cooker and put it in the oven at 300°F for approximately 2 to 2 and a half hours, or until fork-tender.
7. Shred the meat and reserve.
8. Bring the liquid left in the pot to a boil over medium heat. Let simmer for 20 minutes or until reduced by half.
9. Taste and season with salt and pepper if needed. Add 1 tablespoon of lime and orange juice. Return the shredded meat to the pot and let sit until ready to serve.
10. When ready to serve, turn on the broiler. Take the meat from the sauce and place it on either an All-Clad Pro-Release Baking Sheet or an All-Clad D3 Fry Pan. Broil until the meat's edges become crispy roughly 5 minutes. Serve with your favorite taco station garnish, or turn these carnitas into nachos.