Easy Slow Cooker Pork Carnitas

This recipe is from www.the-girl-who-ate-everything.com.  She seems to have a lot of yummy things on here!

Easy Slow Cooker Pork Carnitas

2 pork tenderloins (about 1 pound each)

1 (15-18 ounce) jar of your favorite salsa verde

1 (10 ounce) can Rotel tomatoes

1 (4 ounce) can diced green chilies

1 white onion, chopped in large pieces

1/2 teaspoon cumin

Place all of the ingredients in a crockpot and cook on low for 8-10 hours or until pork easily forks apart. Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and a squeeze of lime. Make sure to get some of that yummy sauce the pork is in inside your tortilla. Add a side of Cilantro Lime Rice and black beans.

Kalua Pork

from melskitchencafe.com

10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.  Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.

*Mel's Note:  I always make a ton of this when cooking it because it freezes well but feel free to scale down the recipe as needed.*