Carnitas

12 servings

• 2 lb pork shoulder roast
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp cumin
• 5 cloves garlic, minced
• 1 tsp oregano
• 3 bay leaves
• 2 c chicken stock
• 2 tbsp lime juice
• 1 tsp lime zest
• 12 6" white corn tortillas

1. Place the meat in the crock 
2. Mix together the salt, pepper, cumin, garlic, and oregano
3. Rub into the roast
4. Place bay leaves around the roast and pour in the chicken stock around it, carefully
5. Cover and cook on low for 10-12 hours
6. Remove the roast with a slotted spoon along with the bay leaves
7. Shred the pork and then place back into the crock and stir
8. Add the lime juice and zest and stir.
9. Serve with the tortillas.