Pork tacos, in crispy corn shells and topped with sour cream and the sauce from Pioneer Woman's Perfect Enchiladas (which is another versatile item that we use a lot!). These tacos are reminiscent of my favorite ones from Qdoba - a place we used to frequent in Denver and I'm sad we don't have one here in San Diego :(
Of course there is a lot of meat leftover so we'll be adding it in to meals throughout the next week!
Slow Cooker Carnitas
2 tsp. salt
2 tsp. garlic powder
1 tsp. ground cumin
1/4 teaspoon ground cinnamon
1 (3-4 pound) pack "carnitas" (I can buy pork packaged as "carnitas" already at a local grocery store we have here, but if you can't find that a boneless pork shoulder roast is what to look for)
1/4 cup chopped cilantro
2 cups chicken broth
1. In a small bowl, combine salt, garlic powder, cumin, and ground cinnamon. Coat pork with the spice mixture, and place in the bottom of a slow cooker. Sprinkle cilantro on and around the pork, then pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cook on low 7-8 hours, turning meat halfway through cooking time.