Carnitas

This is my version of carnitas. I like this because it is full of flavor, natural, and can cook in the crockpot all day. It tasted amazing in my coconut oil tortillas topped with my Greek yogurt, cheese, salsa and guacamole. Plus, since my mornings are a bit hectic, I put everything in the crockpot the night before and stick the pot part of my crockpot in the fridge. The next morning it takes approximately 10 seconds to take it out of the fridge and turn it on. No mess. No time. No hassle.

Crockpot Carnitas
1.5-2 lb pork shoulder or pork roast
3/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. onion powder
1/4 tsp. pepper
4 cloves garlic (either chopped or whole)
1 orange cut in quarters
1/2 tsp. liquid smoke (optional)
3 T. olive oil

Place pork in crockpot. Sprinkle spices, add garlic and drizzle with olive oil. Squeeze orange and then throw rind in with meat (warning: the orange will smell overpowering while cooking but when you taste the meat at the end, it is in perfect balance). Cook on low for 6-8 hours or on high for 4-5). The longer you cook it, the easier it will be to shred. Once cooked, take out orange rinds and throw them away. Using two forks, shred the meat. Allow the meat to sit a few minutes to soak up any liquid. You can either serve it as is or fry in some coconut oil to add that more authentic carnitas texture.