Pork Carnitas (tacos and burritos): 5-6 pound pork roast
2 tablespoons olive oil
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1 yellow onion, sliced thin
1 cinnamon stick
4 large cloves garlic, minced
2/3 cup orange juice or orange soda

1. Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all over the pork roast. Place the roast in the slow cooker with the fat cap facing up. Place the onions and the garlic over the roast. Pour the orange juice over the roast.
2. Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker. **(Recipe seen on the Food Network’s show The Kitchen.) We use the meat to make burritos last night and tacos for the kids. However, the carnitas would have been amazing alone over rice.
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