Pork Carnitas Tacos

This pork carnitas from 100 Days of Real Food is delicious and (even better) easy! Aaron also discovered (and highly recommends) that the leftover pork makes delicious nachos the next day!

INGREDIENTS

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole
• 1 recipe tomatillo salsa
• Corn tortillas
• 2 avocados, sliced
• Fresh cilantro

DIRECTIONS

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork.
5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.