With just a few minutes of prep work, this slow-cooked pork carnitas recipe is easy to make. Use the tender pulled pork as a juicy burrito filling, or crisp it up in a skillet to make unforgettable tacos.

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder roast (5 to 7 pounds)
• 1/2 cup unsweetened pineapple juice
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup beef stock
• 1/4 cup lime juice
• 2 anaheim peppers, seeded and diced
• 16 flour tortillas (8 inches)
• 1 cup creme fraiche or sour cream
• 2 cups shredded monterey jack cheese

Directions

1. In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat.
2. Cover and cook on low for 9-11 hours or until meat is tender.
3. Remove meat from slow cooker; skim fat from cooking juices. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through.
4. With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top each with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.