Crockpot Carnitas Soft Tacos

By Eyeleen

Ingredients

• 1 medium Onion sliced
• 2 teaspoons Garlic minced
• 1 teaspoon Cumin ground
• 1 teaspoon Pepper
• 1/2 teaspoon Salt
• 1/4 cup Lime juice (from 1 lime)
• 1 ea Bonless Pork Butt or Shoulder Blade Roast about 3 lbs
• 4 1/2 ounces Green chiles chopped
• 10 ounces Green Enchilada Sauce or salsa, whatever you like in tacos
• 1/2 cup Cilantro fresh, chopped
• 2 pkgs Flour tortillas 8 inchers
• 1 ea Salsa if desired
• 1 cup Cheese shredded

Preparation

Step 1

Spray sloow cooker with cooking spray (or use bag).

Place onion in slow cooker.

In a small bowl, mix dried minced garlic, cumin, pepper, salt, and 2 tablespoons of the lime juice to form a paste.

Pat mixture on top and sides of the pork roast (ir roast comes tied or in netting, remove before rubbing)

Place roast on bed of onions.

Top with chiles.

Pour enchilada sauce around the roast.

Cook on low 9 to 10 hours or until meat is tender.

Remove the pork and allow it to cool.

When cool enough to handle, shred it with two forks. Shred just enough for this meal and save rest of meat for next meal.

Return the meat to the crockpot.

Stir in cilantro and remaining 2 tablespoons of lime juice.

Heat the tortillas as directed on the package.

With slotted spoon, spoon 2/3 cup pork mixture on each tortilla and service with salsa.

Sprinkle with cheese as desired.