Crock Pot Tex Mex Carnitas

• 2 -3 lbs pork roast (butt or shoulder works best)
• 1/4 cup yellow onion, diced
• 1/4 cup diced green chilis (canned is okay)
• 1 teaspoon fresh garlic, minced
• 1 1/4 cups diced tomatoes (a 15 oz can works)
• 1 tablespoon cumin
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon honey (or agave)
• 2 teaspoons lime juice
• 2 tablespoons orange juice
• 1/2 cup barbecue sauce
• cheddar cheese, for serving
• guacamole, for serving
• chopped tomato, for serving
• corn tortilla, for serving
• Spanish rice, for serving
• refried beans, for serving

1. Place roast in crock pot.
2. Mix all other ingredients (except items for serving) and pour over roast.
3. Cover and cook on low 6-8 hours.
4. About an hour prior to eating (if possible), shred the pork with a fork and stir.
5. Serve in lettuce bowls/wraps or tortillas and any other suggested toppings.

pork, yellow onion, green chilis, fresh garlic, tomatoes, cumin, onion powder, chili powder, garlic, salt, honey, lime juice, orange juice, barbecue sauce, cheddar cheese, guacamole, tomato, corn tortilla, spanish rice, beans

Taken from www.food.com/recipe/crock-pot-tex-mex-carnitas-474719 (may not work)