Slow Cooker Pork Carnitas

Just the other day, I made pork carnitas. It happened to be the day that college-son Jake was home for a visit, so it was the perfect meal. I experimented a little bit, and boy did it pay off. Easy and delicious! Here's what I did:

Spray the inside of the slow cooker with cooking spray.
Place a 3-lb. pork sirloin roast in the bottom of the slow cooker.
Sprinkle the roast pretty liberally with sea salt & black pepper.
Add a good amount of garlic powder, but not as much as the salt and pepper.
Sprinkle on about a teaspoon of cumin and 3/4 teaspoon of oregano.
Dump one 4-oz. can of chopped green chilies on top of the roast.
Add 1 T. olive oil to the bottom of the slow cooker and pour 3 T. orange juice over the roast.

That's it! I cooked my roast for 3 hours on high, then switched it to low for another 2 to 2 1/2 hours. Remove the roast, with the chopped chilies, to a large serving bowl, cover with foil and let it rest for 10 minutes. After resting time, shred the pork using two forks. There should be approximately 1/2 to 1 cup of liquid left in the bottom of the slow cooker; pour those good juices right over the shredded pork and serve it up.

We ate it in white corn tortillas, topped with shredded cheddar and Monterrey Jack cheese, sliced avocados, chopped tomatoes, fresh cilantro, sour cream and a squeeze of fresh lime. So yummy! Enjoy!