PREPARING THE PORK
Generously salt and pepper the pork.
Warm the oil in a large dutch oven over medium heat.
When oil is hot, add pork to the pot and brown it on all sides.
When pork is sufficiently browned, add the onions, minced garlic, chili powder, cumin, lime juice and broth.
Bring to a boil, then reduce heat to a simmer. Put the lid on and let cook for about 2-2 ½ hours. Meat is done when it is tender and can easily be pulled apart with a fork.
When pork is fork-tender as above, turn off the stovetop heat and remove the meat from the dutch oven with a slotted spoon, place on a large cutting board and shred it with a fork.
Heat oven to 400 degrees Fahrenheit and line a baking tray with foil.
Lace shredded pork onto the lined baking tray, sprinkle lightly with salt, top with ¼ cup of the cooking liquid and cook in oven for 10-15 minutes, or until pork is a little crispy.
Note: You will have more carnitas than you need for these wraps, but you can freeze it. Put extra pork in a freezer bag and top with a little of the cooking liquid to freeze.
To make the dressing, whisk all dressing ingredients together in a small bowl.
Toss the dressing with the slaw.
Serve on an egglife southwest wrap topped with carnitas and cilantro, if desired.