Slow Cooker Carnitas

Have I mentioned recently that I've been LOVING using my slow-cooker this summer and not heating up the kitchen every time that I cook?  Plus being able to be lazy all day on Sunday while dinner cooks away on its own?

Slow Cooker Carnitas

I used a pork loin for this recipe, because I think that it's a good compromise between price and health.  To make this recipe on a tighter budget, substitute a pork shoulder or boston butt for the pork loin.  If money isn't an issue, and you'd like to make it even leaner a pork tenderloin could also be used.  You could even use chicken breasts or thighs if that's what you have on hand.  This would also make a great meat for homemade burrito bowls.

-5 lb pork loin, trimmed of all fat
-1 (16 oz) jar salsa verde
-1 tsp salt
-1 tsp cumin
-4 Tbsp lime juice
-4 cloves garlic, minced
-1 yellow onion, diced
-1/2 bunch cilantro,chopped
-several dashes hot sauce
-tortillas, sour cream, avocado, hot sauce, chopped tomatoes, cilantro, jalapenos, and chopped onion for serving

Place pork loin in slow cooker.  In a separate bowl, stir together 1/2 tsp salt, 1 tsp cumin, 3 Tbsp lime juice, 4 cloves minced garlic, salsa verde, and diced onion.  Pour salsa mixture over pork.  Cook on low for 8 hours.  Remove pork from slow cooker, reserve juices in a bowl on the side.  Shred pork with 2 forks.  Return pork to slow cooker.  Moisten meat with several ladles of the reserved cooking juices.  Stir in cilantro, 1/2 tsp salt, 1 Tbsp lime juice, and several dashes hot sauce.  Cook on low 1 more hour.  Serve on tortillas with toppings of choice.

Shannon