Pork Carnitas Tacos

All of my recipes have been going straight to our family recipe blog over the last few months, but since I've been on a major taco kick this summer, I thought this one deserved a spot on the main blog.

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp crumbled dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 (2 pound) boneless pork shoulder roast
• 2 bay leaves
• 1 cup chicken broth

Cut pork into 2 inch pieces. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a crock pot and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low until the pork is tender, about 6-8 hours. Remove from crock pot, and shred with two forks. Use the surplus cooking juices as needed to moisten the meat.

• 6 inch corn or flour tortillas
• Guacamole
• Salsa
• Chopped white onion
• Queso fresco crumbles
• Lime wedges

In going for more of a street taco vibe I have dropped "American" taco fixins like shredded lettuce and sour cream. Also, words cannot describe how big of a difference it makes to use queso fresco instead of cheddar. Queso fresco is a traditional Mexican cheese. It is mild in flavor, very soft, and crumbles easily. It can be tricky to find, but I actually located it at our Walmart Neighborhood Market in South Jordan.

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