Pork Carnitas

Ingredients

1 ½ to 2 lb. pork roast

2 teaspoons cumin

1 teaspoon salt

½ teaspoon pepper

3 tablespoons cooking oil

1 jar Frontera Tomatillo Salsa (16 oz.)

1 sweet onion, sliced

4 cloves of garlic, peeled and smashed

Directions

Rinse roast and pat dry. 

Mix cumin, salt, and pepper.

Rub roast with spice mix.

Heat oil over high heat in a Dutch oven or skillet until water flicked over the top sizzles.

Sear the roast on all sides (cook in oil until it begins to brown – 4 to 5 minutes per side).

Put roast in slow cooker.

Add onions and garlic.

Pour salsa over the top.

Cook on high for 4 to 5 hours or until pork falls apart when pierced with a fork.

When the pork is almost ready, heat your oven to 375 degrees.

Add pork and juice to a baking dish and bake uncovered 35 to 40 minutes.  As the top browns, turn the meat over and continue baking until the excess juice is absorbed and the meat browns and caramelizes.