This fiery version of carnitas takes the traditional Mexican dish to extreme spice levels. The key to success is patience during the slow cooking process and careful handling of the hot peppers. The combination of multiple chile varieties creates layers of heat that build with each bite. The final crisping step is essential for developing the signature texture that makes carnitas so beloved.

1. Step 1: Safety first when handling extremely hot peppers

   IMPORTANT SAFETY NOTE: When handling extremely hot peppers like habaneros and ghost peppers, always wear gloves and avoid touching your face or eyes. Consider wearing eye protection when chopping, and ensure good ventilation in your kitchen.

2. Step 2: Dry and season the pork

   Pat the pork shoulder chunks dry with paper towels and season generously with kosher salt.

3. Step 3: Brown the pork in batches

   Heat the lard or oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer the browned pork to a plate.

4. Step 4: Sauté the onions

   Reduce heat to medium and add the diced onion to the pot. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.

5. Step 5: Add the spicy pepper mixture

   Add the minced garlic, habaneros, Thai chilies, ghost pepper, chipotle peppers with adobo sauce, cayenne pepper, and red pepper flakes. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.

6. Step 6: Add aromatics and citrus

   Add the cumin, oregano, bay leaves, cinnamon stick, orange juice, orange zest, and lime juice to the pot. Stir to combine.

7. Step 7: Return pork and add broth

   Return the pork to the pot and add enough chicken broth to cover the meat about halfway (approximately 1 cup). Bring to a simmer.

8. Step 8: Slow cook until tender

   Reduce heat to low, cover, and simmer for about 2.5-3 hours, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.

9. Step 9: Reduce liquid and concentrate flavors

   Once the pork is tender, remove the lid and increase heat to medium-high. Allow most of the liquid to evaporate while occasionally stirring gently, about 15-20 minutes. This will concentrate the flavors and allow the pork to start crisping in its own rendered fat.

10. Step 10: Shred and crisp the pork

    When most of the liquid has evaporated and the pork starts to sizzle, use two forks to shred the meat in the pot. Allow the shredded pork to crisp, stirring occasionally, for about 5-10 minutes.

11. Step 11: Remove aromatics and adjust seasoning

    Remove the bay leaves and cinnamon stick before serving. Taste and adjust seasoning if needed (though it should be extremely spicy already).

12. Step 12: Serve with cooling accompaniments

    Serve the fiery carnitas in warm tortillas with cooling toppings like avocado, lime wedges, and Mexican crema or sour cream to help balance the extreme heat.

WARNING: This recipe is designed for serious spice enthusiasts only. The heat level is extremely high (10/10). For a milder version, reduce the quantity of hot peppers or substitute with milder varieties. Always have dairy products like sour cream or milk available when serving extremely spicy foods, as they help neutralize capsaicin better than water.