Slow Cooker Carnitas

A friend posted this on FB the other day and from her hearty recommendation, I tucked it away and sent Chris to the store for a pork roast.  Do you believe we didn't have any in the freezer?  Anyway...here is the recipe...I am currently in the "cook in the oven" stage...we're about 30 minutes from dinner and I am starving!

• 3-4 lb. pork roast
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. dried cilantro
• 1 tsp. cumin
• light sprinkle of cayenne pepper, optional
• 16-oz. jar of green salsa
• 1 can beef broth
• ½ c. milk
• 10-12 small tortillas (corn and whole wheat blend tortillas are my current fav) suggested condiments: finely shredded cabbage, guacamole or sliced avocado, and green salsa.

Please note, I used red salsa (I like it better).  I also skipped the dried cilantro.  We've got corn tortillas, cheese and sour cream.

Place pork roast in slow cooker. Sprinkle roast with garlic, onion, and chili powders, oregano, cilantro, cumin, and cayenne. Pour salsa and beef broth over roast. Cover and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat.

Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.

Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.