During summer of 2008, Tom and Jan gave me my first slow-cooker. I have made lots of delicious stew and chili since, but I've been meaning to braise meat with it, too. So, today I made some carnitas with pork shoulder, and the tacos that followed actually tasted pretty good! I'm so proud of myself.
Ingredients:
4 lbs pork shoulder
Salt
Pepper
Dried oregano
2 bay leaves
1/2 onion
2 c chicken broth
Directions:
Cut pork into 1-1/2 inch pieces and place in bowl of slow cooker. Liberally sprinkle with salt, pepper, and oregano. Put 2 bay leaves in. Pour chicken broth in. Chop the onion fine and sprinkle over top of the pork. Cover and cook on low for 6 hours.
Using a slotted spoon, put pork on a large cutting board and chop it fine with a knife. The meat should fall apart easily.
Served on corn tortillas with cilantro, sour cream, avocado, and a little hot sauce.
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