Pork Carnitas

• 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
• 10 garlic cloves, sliced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 chipotle chiles canned in adobo sauce, drained and chopped
• 20 (6-inch) flour or corn tortillas, warmed
• 2/3 cup chopped onion
• 2/3 cup bottled salsa
• 2/3 cup chopped fresh cilantro
• 10 lime wedges

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.
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pork shoulder, garlic, ground cumin, oregano, salt, freshly ground black pepper, orange juice, lime juice, chiles, flour, onion, bottled salsa, fresh cilantro, lime

Taken from www.myrecipes.com/recipe/pork-carnitas-1 (may not work)