Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Slow Cooker Carnitas
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 pounds pork shoulder roast
2 bay leaves
1 cup water or chicken broth
Mix spices together in a bowl then rub pork all over with spice mixture. Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour water or broth around the sides of pork, being careful not to rinse off spice mixture.
Cover and cook on low for 6-8 hours. When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat. For crispy carnitas, transfer shredded meat to a parchment-lined baking sheet and bake at 425 degrees for 15 minutes, or until desired crispiness is achieved.
Serve as tacos or a burrito bowl. Roll up in tortillas and fry for taquitos. Serve with eggs, black beans, and avocado for breakfast, etc., etc.
Yield: 6 servings