Slow-Cooker Carnitas

• 1/2 cup salsa
• 3 bay leaves
• 1 tablespoon salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons pepper
• 1-1/2 teaspoons garlic powder
• 4 whole cloves
• 1-1/4 cups water
• 2 medium onions, chopped
• 1 bone-in pork shoulder roast (6 to 7 pounds)
• 24 corn tortillas (6 inches) or taco shells, warmed
• Optional toppings: shredded cheese, sour cream and chopped tomato, onion and cilantro

1. In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. oval slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.
2. Remove roast; remove and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired.
3. Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

salsa, bay leaves, salt, ground cumin, oregano, pepper, garlic, cloves, water, onions, corn tortillas, toppings

Taken from www.tasteofhome.com/recipes/slow-cooker-carnitas/ (may not work)