Pork Carnitas with Mango Pico

PORK INGREDIENTS
6lbs Pork Loin Roast
2 Tablespoons Minced Garlic
1/2 Tablespoon Cumin
1 Tablespoon Chili Powder
2 Teaspoons Oregano
1/4 Teaspoon Ground Cloves
2 Teaspoons Coriander
4 Tablespoons Lime Juice
1 Cup No Sugar Added Salsa
1/2 Cup Beef Bone Broth
7oz Green Chiles
3 Chipotle Peppers in Adobo
Salt and Pepper to Coat

PICO INGREDIENTS
1 Ripe Mango Diced
2 Cups Diced Grape Tomatoes
3 Tablespoons Diced Red Onion
2 Loose Handfuls of Cilantro Finely Diced
2 Tablespoons AVO Oil
1 Tablespoon Red Wine Vinegar
Salt and Pepper to Taste

ASSEMBLY

1. In a large frying pan over medium heat brown pork and lightly coat all sides with salt and pepper. Brown all sides.
2. Pour broth into slow cooker and add pork.
3. In a food processor combine garlic, lime juice, salsa, chipotle peppers and green Chiles.
4. In a small mixing bowl add cumin, chili powder, oregano, cloves, and coriander. Mix well.
5. Cover pork with seasoning.
6. Pour salsa mixture on top of seasoned pork.
7. Cook on low for 8-9 hours.
8. Shred pork and place in a separate bowl. Add 5 cups of liquid to the bowl of shredded pork. Discard remaining liquid.
9. Place pork and liquid back in slow cooker and cook for an addition 30-60 minutes.
10. In a medium sized mixing bowl combine all Pico ingredients. Stir well and chill until ready to serve.
11. Serve pork with Pico and your favorite taco ingredients.