TACO CARNITAS

By bklynmommy

Ingredients

• 4-5 lb. Pork Shoulder Roast
• 1/2 Cup Water
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1 Teaspoon Black Pepper
• 1 Teaspoon Salt
• 1 Large Onion, diced
• Flour Tortillas (the recipe can make up to 15, use however many you want at the time)
• 2 Cups Monterrey Jack Cheese, shredded
• 2 Cups Ice Berg Lettuce, shredded

Details

Adapted from kaitlininthekitchen.blogspot.com

Preparation

Step 1

Set your slow cooker to low and add water. Season both sides with garlic powder, onion powder, pepper, and salt. Place in slow cooker and add 1/4 cup of your diced onions on top of the roast. Cover and cook for 6 hours. If your roast has a bone, you should be able to stick some tongs in and put it right out. Remove roast (I'm sure you'll have to do this by pieces because it will be falling apart) to a cutting board and shred it. Take your slow cooker and remove all of the water. After you're done shredded the roast, return it to the slow cooker and turn heat to "keep warm", or whatever your particular setting may be. Warm up your tortillas in the microwave, for about 20 seconds per 5. Fill with pork, onion, lettuce, and cheese. Close it up just like a taco