Pork lomitos (slow-cooker pork and tomato braise)

Set the slow cooker insert directly over medium-high heat with a couple of tablespoons of bacon fat.

Remove the netting from the pork shoulder and cut it into one-inch chunks.

When the fat is very hot, brown the pork in a single layer thoroughly on all sides; remove to a plate lined with paper towel.

In the same pot cook the sliced onion until golden, then add chopped garlic and stir until fragrant.

Pull the stems from the chiles; blend them with half the can of tomatoes to a smooth puree.

Add the rest of the tomatoes and blend to a coarse puree.

Add the tomato-chile mixture to the pot with the pork, mix, and add a little salt.

Nestle the epazote into the tomato mixture; return the insert to the base, set to high, cover and cook about four hours until the meat is tender.

Spoon into a serving dish, top with sliced red onions seasoned with lime juice and salt, and shower with cilantro.