Slow-Cooker Carnitas

Name: Slow-Cooker Carnitas
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 cup salsa; 3 bay leaves; 1 tablespoon salt; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons pepper; 1-1/2 teaspoons garlic powder; 4 whole cloves; 1-1/4 cups water; 2 medium onions, chopped; 1 bone-in pork shoulder roast (6 to 7 pounds); 24 corn tortillas (6 inches) or taco shells, warmed; Optional toppings: Shredded cheese, sour cream and chopped tomato, onion, cilantro and lime wedges

TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD: 12 servings.

We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut

Ingredients

1/2 cup salsa
3 bay leaves
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons pepper
1-1/2 teaspoons garlic powder
4 whole cloves
1-1/4 cups water
2 medium onions, chopped
1 bone-in pork shoulder roast (6 to 7 pounds)
24 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: Shredded cheese, sour cream and chopped tomato, onion, cilantro and lime wedges

Directions

1. In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.
2. Remove roast and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired.

Nutrition Facts

2 tacos: 393 calories, 18g fat (6g saturated fat), 100mg cholesterol, 757mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 32g protein.

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