Crockpot Carnitas

(Serves 4)

Ingredients

·    5lbs of country-style spare pork ribs (or however many will fit in your crock pot)

·    2 large onions, diced

·    2 cups of diced tomatoes

·    2 cups of diced peppers

·    2 heaping tsp dried oregano

·    1 heaping tsp granulated garlic powder

·    1 heaping tbsp chili powder

·    2heaping tsp  cumin 

Instructions

Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste.   Mix the diced tomatoes and peppers in a separate bowl.

Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.

Turn crockpot to low and cook for at least eight hours.

Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.

Use this to make a hot salad, or serve alongside some cauliflower rice and cucumber slices. I especially like it as a salad because the cooking liquid can serve as dressing–no extra condiments necessary. My favorite is a hot salad topped with some avocado slices. It’s what’s for dinner tonight!   This freezes really well, too. Perfect for single-eaters or small families.