In a slow cooker, combine the pork shoulder, minced garlic, orange juice, lime juice, cumin, oregano, salt, and black pepper. Cook on low for 8 hours or until the meat is tender and easily shredded.

Make Pickled Onions and Carrots

In a bowl, combine the sliced red onion and julienned carrots. In a separate bowl, mix red wine vinegar, olive oil, and a pinch of salt. Pour over the vegetables and let them pickle for at least 30 minutes.

Prepare the Cilantro Chimichurri

In a small bowl, combine chopped cilantro, minced garlic, olive oil, and red pepper flakes. Mix well and set aside.

Assemble the Bao Buns

Steam the bao buns according to package instructions. Once ready, fill each bun with shredded carnitas, top with pickled onions and carrots, and drizzle with cilantro chimichurri.