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!
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