Mama’S Carnitas

• 3 garlic cloves, minced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder roast (5 to 7 pounds)
• 1/2 cup unsweetened pineapple juice
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup beef stock
• 1/4 cup lime juice
• 2 Anaheim peppers, seeded and diced
• 16 flour tortillas (8 inches)
• 1 cup creme fraiche or sour cream
• 2 cups shredded Monterey Jack cheese

1. In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat.
2. Cover and cook on low for 9-11 hours or until meat is tender.
3. Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through.
4. With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.
5. Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

garlic, fresh cilantro, salt, oregano, chili powder, ground cumin, paprika, pepper, cayenne pepper, pineapple juice, soy sauce, beef stock, lime juice, peppers, flour tortillas, creme fraiche, shredded monterey

Taken from www.tasteofhome.com/recipes/mama-s-carnitas/ (may not work)