Ingedients:
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
1 teaspoons ground black pepper
1 teaspoon chili powder
2 teaspoons dried oregano (preferably Mexican)
2 garlic cloves smashed and roughly chopped
1 small onion, cut into 8 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Roasted Tomatillo Salsa
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
1 teaspoons ground black pepper
1 teaspoon chili powder
2 teaspoons dried oregano (preferably Mexican)
2 garlic cloves smashed and roughly chopped
1 small onion, cut into 8 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Roasted Tomatillo Salsa
Directions:
Toss pork in bowl of slow cooker with salt, black pepper, chili, garlic and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours (or longer).
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and roasted tomatillo salsa.
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