Carnitas

1. 1

   Sear all sides of the pork roast (I like using my grill but a pan on the stove will work) to keep the juices in. Place in a large slow-cooker. Dice up the red pepper, garlic, and onion and spinkle around and over the roast. Slice oranges and limes in half, squeeze the juice over the roast and then place the rinds in the slow-cooker with the roast. Add water mixed with about a tablespoon of salt. Cook on low for 6 hours. Remove the roast and shred it with forks (should be very tender and basically fall apart--if not cook it longer). Remove the orange and lime rinds and discard. Strain and retain the liquid from what's left in the slow-cooker (mix the solids in with the sredded pork). Separate the fat from the strained liquid using a fat separator. Add the liquid and the shredded pork back into the slow-cooker, add salt to taste, and cook on low for another 2 hours.

2. 2

   Serve on warm corn tortillas (spray both sides with oil spray and microwave until warm and soft) and serve with diced tomatoes, lettuce, sour cream, and guacamole. MMMM!

3. 3

   The leftovers freeze nicely for future dinners.

No additional tips available.