I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests.

Ingredients

• 1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes
• 1/2 cup lime juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 12 flour tortillas (6 inches), warmed
• 2 cups shredded cheddar or monterey jack cheese
• 2 medium avocados, peeled and diced
• 2 medium tomatoes, diced
• 1 medium onion, diced
• shredded lettuce
• minced fresh cilantro, optional
• salsa

Directions

1. In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender.
2. Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and, if desired, cilantro. Fold in bottom and sides of tortillas. Serve with salsa.