For the carnitas:

Step 1

• Mix the dry spices together, and season the brisket, coating each side as evenly as you can.

  To the bottom of a large slow-cooker, add the orange juice, lime juice, and garlic cloves. Add the brisket, cover, and cook on low for 6-8 hours. The meat should be very tender, but not falling apart.

  If you do not have a slow-cooker, follow the same procedure, but add the ingredients to a heavy roasting pan, cover tightly with foil, and roast at 250°F (120°C), and baste every hour.
  

Step 2

• Next, caramelize the meat. This can be done on a hot grill, or by placing the meat on a wire rack over a lined sheet pan under a broiler. Grill or broil for 7-10 minutes on each side, or until crisp and deeply browned.

  Spoon off and discard as much of the fat from the braising liquid as you can. Shred the meat into the braising liquid, and serve with tortillas and desired toppings.
  
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For the pickled onions:

• • 1 red onion, thinly sliced
  • 1 cup (235mL) boiling water
  • ¼ cup (60mL) white vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar

  Place the sliced onion in a glass container, and sprinkle the salt and sugar over it. Add the vinegar, and pour the boiling water over the onions.

  If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.
  

For homemade corn tortillas:

• 2 cups (180g) masa harina (I like the Masienda brand)

  1 ½ cup (350mL) warm water

  1 pinch kosher salt

  Add the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more water if necessary. Form into small balls, and press between two sheets of parchment in a tortilla press. 

  Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time).