Slow-Cooker Pork Carnitas

• 1 Tbsp. oil
• 2 onions, chopped
• 1 Tbsp. ground cumin
• 1 cup Heinz Chili Sauce
• 1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
• 1/2 cup orange juice
• 1 boneless pork shoulder (3 lb./1.4 kg)
• 24 taco shells
• 1 pkg. (397 g) coleslaw blend (cabbage slaw mix)
• 3/4 cup Kraft Coleslaw Dressing

1. Heat oil in medium skillet on medium heat.
2. Add onions; cook 7 to 8 min.
3. or until softened, stirring frequently.
4. Stir in cumin; cook and stir 1 min.
5. Add chili sauce, barbecue sauce and orange juice; mix well.
6. Place meat in slow cooker; top with onion mixture.
7. Cover with lid; cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).
8. Remove meat from slow cooker; cut into small pieces or shred with fork.
9. Discard all but 1 cup sauce from slow cooker.
10. Return meat to slow cooker.
11. Add reserved sauce; mix lightly.
12. Replace lid.
13. Heat taco shells as directed on package.
14. Meanwhile, toss coleslaw blend with dressing.
15. Spoon meat mixture into taco shells just before serving; top with coleslaw.

oil, onions, ground cumin, chili sauce, bullseye, orange juice, pork shoulder, taco, cabbage slaw

Taken from www.kraftrecipes.com/recipes/slow-cooker-pork-carnitas-181980.aspx (may not work)