Recipe of the Week - Crock Pot Carnitas

I found this recipe in people magazine under the heading "Dinner for Four, Under $10!" Then I saw the words "Slow Cooker," and I was sold. Plus, it uses common ingredients that don't test my knowledge of where to find things in Rainbow. I had a hard enough time locating the "Pork Shoulder/Boston Butt" in the meat section. But I got a $10 hunk of meat for $5! Hello bargains!

Pork Carnitas Tacos

• 1-1/2 lbs. pork shoulder (Boston Butt), cut into 1-1/2 inch pieces.
• 1 tsp. salt
• 2 tsp. black pepper
• 2 tsp dried oregano
• 1/2 large onion, cut into 4 pieces
• 2 garlic cloves
• 1/2 tsp. ground cumin(Note: That piece of meat is actually over three pounds...I cut it in half for this recipe and froze the rest. Ah, cheap meat. I'm amazed by the Crock Pot's ability to turn crappy meat into falling apart goodness.)

Recipe:
1. Toss pork in bowl of slow cooker with salt, black pepper, dried oregano, and cumin. Place onion pieces and garlic cloves on top of the pork.
2. Cover slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart. 3. Using slotted spoon, transfer pork to cutting board. Discard onion and garlic pieces. Using fingers (or if you're me and don't like to get dirty, use two forks), shred pork and transfer onto a platter.Oh yeah, that's some tasty meat. I warmed some corn tortillas and added the meat and some lettuce. I also whipped up some salsa rice as a side. It made a great meal and I had the leftovers throughout the week. And while it was cooking, the condo smelled fantastic all day.While it's not something I'm so proud of that I'd serve it to company, it is a good recipe to have on hand. Only a few ingredients, toss it in the Crock Pot, and then forget about it until you're hungry. Then leftovers. Who could ask for anything more?