Crockpot Carnitas

This was really good. You need to make this. Seriously. We had carnitas tacos, but the meat can also be used in burritos, enchiladas, on nachos, on top of some mexican rice, however you like it. We have tons of leftovers too - enough for dinner tomorrow and more for the freezer. And I got to use tomatoes and chiles from my garden. I have a bajillion little chiles so I'm happy for any excuse to use them up!

Crockpot Carnitas

• 4-5 lb pork shoulder roast (boneless or bone-in doesn't matter)
• 2 packages taco seasoning
• juice from 1 orange
• 1 can diced tomatos and chiles (like Ro-Tel), or equivalent amount of fresh diced tomatoes and chiles
• 1/4 cup diced onion

1. Trim excess fat from roast, place in crockpot
2. Cover roast with the remaining ingredients
3. Cook on low all day (8-10 hours)
4. Remove from crockpot and shred meat - discard bone if present (or save for making soup)
5. Serve meat on warm corn tortillas* with your favorite toppings - diced avocado, shredded lettuce, shredded cheese, salsa, sour cream

*I usually fry the corn tortillas in a couple tablespoons of vegetable oil until they are crispy, but still pliable. This isn't the healthiest way to prepare them, but it is sooooo yummy! If I'm in a rush though, I'll just steam the tortillas in the microwave.

Check out more great recipes at
Crockpot Wednesday
The Grocery Cart Challenge Recipe Swap