Directions

1. Toast chilies in a large non-stick pan, until fragrant and slightly toasted. Fill pan with water and let soak until soft, about 10 minutes. Drain, seed and stem chilies. In a food processor or blender add chilies, along with chicken stock. Set aside.
2. Season pork generously with salt and pepper. In a large, non-stick sauté pan, heat oil to a high heat. Sear the pork until all sides are crusty and golden brown. Transport to slow-cooker. Pour in orange juice and chicken stock mixture. Sprinkle with garlic and onions. Set the slow-cooker to low, and let cook until fork-tender, 6-8 hours.
3. At this point I like to put it in the fridge overnight, so in the morning the fat can be easily skimmed off. If you don't want to wait, just skim as much fat off the top as possible.
4. Remove pork from slow-cooker and shred meat, discarding any fat.
5. Strain the liquid mixture through a strainer into a non-stick sauté pan. Add brown sugar, bring to a boil and reduce to a simmer until the mixture is slightly thickened, about 5-10 minutes.
6. Add shredded pork back into the sauce. Season with cayenne pepper and salt if necessary.
7. For the red onions:
8. Place onions and jalapeño in a bowl. In a small saucepan, heat vinegar and sugar, until sugar is dissolved. Pour mixture over onions and jalapeño. Let set for at least one or hour or overnight.