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1
Combine cabbage, onion, carrot, bell pepper, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
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2
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
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3
Quarter the chile and remove the seeds and membranes. Finely chop the chile. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
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4
Transfer quartered and chopped chiles to a gallon-sized ziploc bag. Add onion, bell peppers, cilantro, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, and lime juice. Mix in pork. Seal and refrigerate overnight.
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5
The next day, remove from refrigerator and pour the contents of the bag into your slow cooker. Cook on low for 6-8 hours. If possible, stay closer to 8 to avoid pork drying out.
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6
Using a slotted spoon, remove meat from slow cooker. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
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7
Strain cooking liquid, discarding any solids, over a cooking pot. Bring sauce to a simmer over high heat until reduced by about half, about 25 to 30 minutes.
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8
Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
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9
To serve, drizzle meat with sauce and cilantro. Serve on a bed of rice or in a corn tortilla topped with pikliz.
