Tacos de Carnitas

• 2 lb organic pork butt (leg)
• 2 tsp fresh organic cumin seeds
• 1 tsp dried organic oregano
• 1 tsp kosher sea salt
• 1 tsp freshly ground organic pepper
• 1 tbsp organic olive oil
• 1 jalapeno diced (seeds or no seeds..up to you)
• 1/2 cup fresh organic pineapple juice
• 4 clove organic garlic
• 1 onion, chopped

1. Remove excess fat from pork and place in a mixing bowl
2. GROUND the cumin seeds first!
3. Now add the salt, pepper, cumin, oregano and oil... rub that butt lol
4. Place that pork booty in your slow cooker and set the heat to low and cook for 8hr to 10hrs.
5. (Set on high to get it done in 4 to 6 hours)
6. Chop your onion, peel the garlic cloves, dice that jalapeno and add it all to the slow cooker.
7. Grab your organic pineapple and cut 1/4 of it, cut the skin off and add to your blender (make sure to add some water).
8. After blending for about 40 sec.
9. pour the juice into a colander and measuring cup.
10. Add 1/2 cup to the slow cooker...drink the rest ;)
11. Time's up!
12. Use a fork to check if the meat parts away easily (this means it's ready).
13. Let it cool down a bit then shred it.
14. In a pan add some oil and add the shredded pork (medium high heat).
15. Let it get crispy on the bottom for that traditional crisp in the meat.
16. Add salt to taste and Vamonos!

pork, cumin seeds, oregano, kosher sea salt, pepper, olive oil, fresh organic pineapple juice, clove organic garlic, onion

Taken from cookpad.com/us/recipes/354512-tacos-de-carnitas (may not work)