Slow Cooker Pork Carnitas

Clean Eating Pork Carnitas

I threw the meat on a salad the next day!!

Ingredients:
3 lbs of Pork Loin
1 bay leaf
1 1/2 cup of water

To make the rub combine:
2 tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp oregano

Directions:Mix all spices together except the bay leaf in a bowl.Rub down the entire pork loin with the spices and place in your slow cooker.Add the bay leaf and water and cook on low for 6-8 hours.  Keep an eye on the pork just to make sure the water doesn't absorb and it dries out.  If you have to add more liquid please do.Your pork should pull apart easily so you can shred it.

*****Once you it is able to be shredded take it from the crock pot, shred and then place back into the crock pot.  Stir the meat to coat with the juices.  (You can fill a red container with this for the 21 day fix!)

For the Carnitas you will need:
Corn Tortillas
Black or Pinto Beans in a can
Romaine Lettuce
Diced Tomatoes
Diced Avocado
Shredded cheddar cheese
Cilantro

Lime Topping (Do not omit this, it is what makes the whole thing just amazing)
Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish

Combine these ingredients in a bowl for the dressing and set aside.Add the drained beans with 1/2 of a cup of water to a pot on the stove over medium heat. Cook until heated through.  Gently mash with a fork until they reach your desired consistency.Lightly spray your corn tortillas with cooking spray and place on a foil lined baking sheet.

Crisp in the oven on 350 degrees for 8-10 minutes until desired crispiness.
Next step is to assemble the goods!So take your corn tortilla and add your fixings to make yourself a pretty sweet Carnita.Add a dollop of the dressing on top and enjoy!Measure out a red, a yellow, a green and a blue for this recipe!Your beans and tortilla are your yellow. Your cheese is your blue. Tomatoes and lettuce are your green. Pork is your red.