Slow-Cooked Carnitas Tacos

Delicious! Just stick the pork in the slow cooker and forget about it all day (good luck-it's smells so good). Serve with Roasted Tomatillo Salsa (really good and easy as long as you can find tomatillos) and Pinto Beans with Chiles.

Bon Appetit, April 2008

4 Servings

2 lbs boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2 inch pieces

2 tsp salt

2 tsp ground black pepper

2 tsp dried oregano (preferably Mexican)

1/2 large onion, cut into 4 pieces

1 avocado, halved, pitted, sliced

fresh cilantro sprigs

sliced red bell peppers

corn tortillas

salsa

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork, transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.