Mexican Carnitas in the Slow Cooker

By carvalhohm

Ingredients

• 1.5 lb pork shoulder or loin, cubed ($2.83)
• 2 Tbsp oil ($.05)
• 1 teaspoon ground cumin ($.05)
• Salt and pepper
• 2 garlic cloves ($.10)
• 1/4 cup lime juice or juice from 1 lime ($.10)
• 1/4 cup water
• 8 corn tortillas ($.50)
• Salsa, diced avocado, sour cream dollops to garnish ($.50)

Details

Adapted from 5dollardinners.com

Preparation

Step 1

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.

(Toast the corn tortillas in a warm skillet.)

Boil corn cobs and serve as a side item.

Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.

Cost $4.93