Slow Cooker Carnitas

• Mix together all dry ingredients.
• Pat dry the roast with paper towels. Press the spices all over the roast until well coated.
• Heat the coconut oil on the stove in large cast iron skillet.  Brown all sides of the roast- About 10 min. total.  This is a bonus, as it enhances the flavor of the pork and toasts the spices.  If time constraints or laziness get the best of you, just skip this step.
• Transfer the roast into your trusty crockpot.  Toss in the any remaining dry rub mixture.
• Cook on low heat for 10 hours.  It should be very tender.  I was able to shred it with a fork right in the crockpot at this point.  Toss the meat in all its yummy juices and enjoy.  Perfect for salads, tacos, or burritos with leftovers for the week:)

Inspired by my absolute love of Chipolte’s carnitas salad bowl, I got adventurous in the kitchen this week.  The result: the most delicious slow -cooked Mexican pulled pork ever! With a $10 investment (a center cut roast at Market Basket) and 10 minutes of prep time (the slow cooker did most of the work), I have a yummy protein source to top salads all week.