Michoacan-Style Pork Carnitas with Green Apple Slaw

1. Prepare marinade: in blender combine ½ cup orange juice, lime juice, onion powder, ancho powder, cumin, oregano, garlic, 2 tablespoons salt and garlic powder; process until well-blended. Place the pork in a large bowl or 2-gallon plastic sealable bag; add marinade. Cover or close and refrigerate for at least 8 hours and up to 16 hours or overnight.
2. Let pork stand at room temperature for 1 hour. Preheat oven to 350 F.
3. Place pork and marinade in large braising pot. Add remaining 4 cups orange juice, condensed milk, 1 tablespoon salt and bay leaves. Tuck in the orange quarters and pour oil over pork. If needed, add water to almost cover pork. Cover and bring to a boil over high heat.
4. Place pork in oven; tightly cover and bake about 3 hours or until meat is very tender, occasionally turning pork. Let stand at room temperature, uncovered, until cool enough to handle, about 1 hour.
5. Transfer pork to carving board. Discard cooking liquid. Using fingers or two forks, shred pork.
6. Prepare green apple slaw: In large bowl, combine all ingredients; set aside.
7. Preheat oven to 200 F. Heat a large griddle over high heat. In batches, place tortillas on griddle and heat, turning once, until hot. Stack tortillas on a baking sheet and keep warm in oven until ready to serve.
8. Heat a large nonstick skillet over high heat. Add half the shredded pork and heat 2 minutes, until underside is crisp and browned. Turn and crisp other side for about 1 minute more. Transfer to a bowl; cover with foil. Repeat with remaining pork.
9. To serve, place pork carnitas in tortillas and top with slaw, a drizzle of crema and a sprinkle of queso fresco and cilantro. Serve with lime wedges.

Photo courtesy of National Pork Board