Slow-Cooker Carnitas

From the Kitchen of: Loni Andrus

Ingredients:

1 (6-8 pound) pork butt, also called pork shoulder

2 tablespoons coarse salt

1 tablespoon cumin

1 tablespoon freshly ground black pepper

1 tablespoon dried oregano

2 teaspoons ground cinnamon

1 teaspoon cayenne pepper, or to taste

8 whole cloves garlic, smashed

4 chipotle peppers (canned or dried)

1 cup tomato juice

1 cup orange juice

Directions:

1.    Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.

2.    Skim the fat from the juices and keep as a medium for re-heating the meat.

3.    For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.

**Makes 20-30 taco-sized servings

***I have never used the chipotle peppers and I think it is delicious without. I usually do burritos with cilantro lime rice, black beans, and corn pico, chipotle style! This is an awesome summer meal!