Slow Cooker Carnitas

 This is an old family favorite. I am too lazy to cook carnitas the authentic way, so I came up with this when we were living in AZ. I think I had it posted on the "old" blog, but knew I had to include it here as a reference for the kids (and anyone else who loooooves carnitas and is a lazy cook like me). I made tacos with it, but you can use the filling for burritos, nachos or even enchiladas. It freezes well, too.

Ingredients:

• 3 lbs pork (I like using boneless country ribs but use shoulder and even tenderloin as well)
• Juice of one orange
• Juice of one lime
• 1/2 cup orange juice
• 1/2 cup salsa (choose your spice level)
• 1 tsp cumin
• 2 tsp chili powder
• 1/2 tsp coriander
  
• 1/4 tsp cayenne
  
• 1 tsp oregano
• 2 cloves garlic 
• 1 tsp salt
• 1/2 tsp pepper
• 1 bag mixed shredded cabbage (optional, for topping)
• A bunch of chopped cilantro (optional, for topping)
• white onion (optional, for topping)
• Corn tortillas (I use the street taco size)

Method:

• Cut pork into large chunks and put into slow cooker
• Juice the lime and orange into the slow cooker
• Mix spices and herbs (including s&p) into orange juice and pour over pork
• Spoon salsa evenly over pork
• Cook on LOW for 8 hours
• Line large sheet pan with foil and spray
• Shred pork and spoon onto pan in an even layer
• Spoon the juice over the pork
• Broil in the oven until the tops are crisp (my oven took about 6 minutes)
• Heat tortillas before serving 

I love making this on work nights. I get home around 8am. Throw it together in 10 minutes. By the time I get out of bed at 4pm, my house is smelling awesome, and dinner is basically done before I go back to work that night. 

So, so yummy.