Slow Cooker Tacos Carnitas

My second pregnancy has me quite obsessed with spicy food---particularly Mexican. So, When I came across a recipe for Tacos Carnitas in one of my mother's magazines, I was determined to create a "clean" version of my own. Better yet, something simple and easy to "fix and forget" in the crock pot. If you're looking for something with a little extra "kick" and a splash of fresh citrus--this one is for you!

Slow Cooker (Pork) Tacos Carnitas

Ingredients:

1 Tbsp. high quality chile pepper

1 tsp. ground coriander

2 cloves garlic, minced

1/2 tsp. dried organo

1-2 tsp. grated orange peel

salt and pepper

2 lb boneless pork roast, trimmed of any visible fat

2 onions, cut into wedges

1 (15 oz) can chicken broth 

3/4 cup fresh orange juice

1 package 4 inch corn tortillas (whole grain, yellow or white)

salsa, shredded lettuce, fresh cilantro, avocado, and plain greek yogurt

Directions:

1. In a bowl, stir together the chile pepper, garlic, oregano, coriander, orange peel, salt and pepper.
2. Place pork into the slow cooker and rub thoroughly with the chile pepper mixture.
3. Top with onion wedges, broth, and orange juice.
4. Cover and cooke on low heat for 10-12 hours, or on high heat for 4-5 hours.
5. Just before serving,  wrap tortillas in foil and warm them in a 350 degree oven on a baking sheet.
6. To serve, shred up the pork with two forks and top each tortilla with the meat and suggested fixings listed from the ingredient list. We LOVE salsa, cilantro, avocado, lime juice and a dollop of yogurt! DELISH!