CRISPY SLOW COOKER CARNITAS

INGREDIENTS

2 liter of Dr. Pepper

4-5 lb boneless pork roast, trim the fat off and cut into 3 inch chunks

1 tbsp olive oil

2 tsp cumin

1 tsp. chili powder

1 1/2 tsp salt

1 tsp pepper

2 bay leaves

1 large yellow onion, chopped

4 cloves of garlic, minced

1/2 c orange juice

toppings

pickled jalapenos

red cabbage slaw

corn or flour tortillas, taco sized

INSTRUCTIONS

place pork chunks in a large bowl and cover with Dr. Pepper

allow to sit overnight in the fridge covered

drain the Dr. Pepper

in a small bowl mix the cumin, chili powder, salt and pepper

rub half the mixture on the pork

in a large skillet heat oil over med high heat

sear the pork on all sides for 3 min

place the onions and bay leaves int eh bottom of the slow cooker

remove the pork and place in the slow cooker

pour 1/4 of orange juice into the hot skillet that cooked the pork and scrape up the flavor bits on the bottom of the pan, then pour into the slow cooker

add remaining orange juice and 1 c of Dr Pepper into the slow cooker

mix in the remaining spice mixture and garlic

cook on low for 6-8 hrs, until meat is tender and falling apart

line a baking sheet with foil

shred the meat and place in a single layer on the baking sheet

place under the broiler for 5 minutes

flip the meat over and drizzle with 2/3 of the cooking liquid in the slow cooker

place back under the broiler for another 5 min

remove from oven and drizzle with another 2/3 of the cooking liquid

building the taco

warm tortillas

place pork on tortillas

top with red cabbage slaw and jalapenos

enjoy!