Instructions

In a slow cooker, layer in poblanos, onions, garlic, orange peel, and about ¼ cup of orange juice. Season the pork with one tablespoon carnitas seasoning. Place pork on top of the vegetables.

Cook on low for 6 to 8 hours, until fork tender (pulls apart effortlessly).

Move pork to a large cutting board and discard the bone and orange strips. Strain off the cooking liquid, keeping the onions and poblanos. With two forks, shred the pork into about 2-inch pieces, then return to the slow cooker and stir in the remaining seasoning and orange juice. Turn to low until ready to serve.

Optional step: In a large cast iron skillet, over medium-high heat 1 tablespoon duck fat. Add about one-third of the meat to evenly cover the bottom of the pan. Don't move it around until it gets browned and crispy. Turn a few times to crisp up, then repeat with the other meat servings.

Warm the wraps over a flame or in a skillet. To assemble, place meat on the wrap, add a spoonful of poblano crema and a spoonful of pico de gallo. Serve with a wedge of lime.

* Use a vegetable peeler to remove only the top layer of orange skin (you don't want any white pith). Try to keep peels in one piece to retrieve after slow cooking.