Pork Carnitas

This is a great dish for a big group. Leftovers freeze wonderfully and make excellent enchiladas.

Ingredients:
1 bone-in pork shoulder roast (about 5.5lbs)
1 onion, chopped
4 cloves garlic, minced
1 orange with rind on, quartered
1 lime with rind on, quartered
3/4 cup water
1/4 cup brown sugar
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
corn or flour tortillas


How To:
1. Trim the fat from the pork and cut the meat into two pieces
2. Place all the ingredients except the tortillas in a slow cooker
3. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. The meat should pull apart easily when it is done
4. Let the meat cool slightly, then remove from the slow cooker with a slotted spoon
5. Shred the meat using two forks and stir in a few spoonfuls of the liquid for the slow cooker
6. Taste the meat and add salt, pepper and a squeeze of lime if needed
7. Place meat in warm tortillas and top with whatever you'd like (cilantro, lime, avocado, cheese, lettuce, salsa etc.)