Crockpot Carnitas

Great as a filling in tacos, burritos, salads, or nachos!

I made tacos with corn tortillas, guacamole, salsa, green cabbage and cheese.

Using leftovers for burritos tomorrow night using flour tortillas, rice, beans, cheese, guacamole and salsa...mmmmm!

Ingredients:

3 ½ - 4 pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Optional / Toppings

Tortillas/taco shells

Rice

Black beans

Cheese

Salsa

Guacamole

Sour cream

Cilantro

Lettuce

Green Cabbage

Tomato

Instructions:

In a crockpot, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add entire rind to the crockpot as well. Mix together until the meat is well-coated.

Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.

Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

Pour about 1 cup of the liquid remaining in the crockpot over the shredded pork.

Broil in oven for 5-10 minutes until the meat browns and crisps along the edges.

Serve immediately.

Enjoy!