carnitas

*Pork Shoulder (Whole Foods is a good place to find good quality pork) *Chicken broth 1-2 cups *Spice mix: *3 teaspoons garlic powder (or I use fresh minced garlic add it when I add the broth) *1 tablespoon cumin *1 ½ teaspoon crumbled dried oregano *1 ½ teaspoon ground coriander *1/2 teaspoon ground cinnamon or one cinnamon stick broke in ½ optional: chili powder *2 bay leaves *2 cups chicken broth *Fixings: *green cabbage to use as tortillas (or you could use tortillas) *guacamole *fresh pico de gallo *fresh cilantro *limes

1. Sprinkle all sides of salt. Next coat the pork with the spice mixture. I really massage it in. 2. Place the bay leaves in the slow cooker. Set the coated pork on top of the leaves and pour the liquid around it- enough so that it is about 1inch deep. (When pouring the broth make sure you are pouring around the pork as to not remove the spices.) This is when I add the cinnamon stick. I sometimes add a few sprigs of fresh cilantro in. 3. Cook on low until it comes apart with a fork, around 8 hours, or more. Turn it over halfway through. OR you can cook it on high for 4 hours (turning halfway through). You can ALWAYS cook it longer than 8 or 4 hours. :) The longer the better. 4.You could totally eat it now...but it wouldn’t be as amazing as if you do the next step. 5. Turn the oven on broil. Place the shredded pork shoulder on cookie sheet and place in the oven for 4-6 minutes until it is nice and crispy. Give it a shake half way through. (you may need to go longer depending on your oven). 6. Now, make some carnita tacos and enjoy one amazing, Paleo-licious meal.