Slow Cooked Carnitas

Slow Cooked Pork Carnitas

3-4 pound Pork Roast

1 tablespoon Olive Oil

1 teaspoon Cumin

1 teaspoon ground Coriander

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

1 tablespoon Brown Sugar

1/4 teaspoon Cayenne Pepper

1-15 ounce can Crushed Tomatoes

1/4 cup Orange Juice

Zest and juice of 1 Lime

2 Bay Leaves

Salt and Pepper

1. Cut the roast in to a couple pieces. Season with salt and pepper.

2. Heat the olive oil in a large saute' pan or stovetop friendly slow cooker insert and add the pork to the sizzling oil,

    browning it on all sides.

3. To the slow cooker, add the browned pork, spices, brown sugar, tomatoes, orange juice, and lime zest and juice.

4. Cook on low for 6 -7 hours until the pork is tender and can be shredded.

5. Preheat the broiler.

6. Line a baking sheet with foil and set aside.

7. Shred the cooked pork and set aside.

8. Remove the bay leaves from the tomato mixture. Blend the tomato mixture with an immersion blender until smooth.

    You can also use a stand blender. Pour sauce into blender and puree.  Set a little sauce aside to top your carnitas in the tortilla.

9. Mix the remaining sauce with the shredded pork and place on the baking sheet.

10. Broil the shredded pork, turning once, until brown and carmelized around the edges, about 5-7 minutes.

11. Saute' some peppers and onions to add to your tortilla, if desired.

12. Make tortillas by adding the pork, some sauce, peppers, and onions, and topping it with sour cream and avocado.

13. Enjoy!