Place the pork shoulder in a slow cooker and season generously with salt and pepper.
In a blender combine orange juice, yellow onion, garlic, bay leaves, oregano, and chicken stock. Blend to a smooth consistency and pour into the slow cooker with the pork.
Cook on low for 3-4 hours. The pork should be tender enough to shred.
Slice red onion and habanero in thin strips and pack into a mason jar or heat safe container.
In a small saucepan, combine apple cider vinegar, sugar, and salt.
Bring to a boil, then pour over the sliced onion and habanero.
Heat a skillet over medium high heat, add PuraVida Fajita Rajas and shredded carnitas to get them crispy.
Serve them on a hot tortilla and top with your favorite salsa, pickled onion, and habaneros. Enjoy!
1 Rack Baby Back Pork Ribs, ½ cup Hoisin Sauce, 1 cup Soy Sauce, ¼ cup Rice Wine Vinegar, 2 tbsp Tomato Paste, ½ cup Brown Sugar, 2 Garlic cloves, minced, 1 tbsp Ginger minced, ½ cup Togarashi Seasoning, 2 tbsp Extra Virgin Olive Oil, 3 cups PuraVida Roasted Brussels Sprouts, 2 small Shallots, Salt and Pepper, to taste,
6 large Eggs, 1-2 tbsp White Vinegar (optional), 2 tbsp Olive Oil or any cooking oil, 1 LB Sweet Potato, peeled cut into ¾ inch chunks, ½ cup Red Onion, diced, Salt and Pepper, to taste, ½ cup Red Pepper, diced, 2 cups PuraVida Roasted Brussel Sprouts & Bacon, Salt and Pepper, to taste,
4 Cups PuraVida Roasted Brussels Sprouts, 2 Cups Mayonnaise, Juice of one lemon, 1 Garlic Head, ¼ Cup Olive oil, ¼ Cup Almonds, ¼ Cup Pistachios, 1 tsp Fennel Seeds, 1 tsp Coriander Seeds, 1 Tbsp Black Sesame Seeds, ½ tsp Cumin, Salt and Pepper, to taste,
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