I changed the recipe up a little bit to go along with ingredients I already had at the house because not having to go to the grocery store is definitely a good thing! But, you can view her original recipe here.
I served the pork inside of corn tortillas & topped with fresh cilantro & bean salsa. The freshness of the salsa & cilantro combined with the pork carnita meat was unbeatable, and this will definitely be on my future menu plans!
Sear the roast on both sides in a hot skillet if desired.
Place the roast in the slow cooker; pour the broth over it. Add onions and garlic. Mix seasonings together then sprinkle them over the roast, rubbing them in if desired. Cook on high 4-6 hours or low for 8 - 10. When roast is cooked through, use two forks to shred. Continue cooking in the broth for another hour or so. Drain and serve in tortillas or over rice. (I prefer corn tortillas)
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