Carnitas in a Crock-pot

Joel, Ariana and the cousins Tim and Steve, Auntie Michelle, Uncle Larry, Joy and I have fond memories of this recipe. After a cold day in the snow, coming back to the cabin to a crock-pot with this wonderful aroma filling the house was incredible! The succulent meat is also very versatile from Mexican to southern there is always a new way to serve it. 1 pork roast (shoulder or butt with skin on) 1 beer 2 jalapenos sliced 1 medium onion 4 cloves diced garlic 3 teas kosher salt 1 teas fresh ground pepper 2 teas roasted ground cumin 2 teas roasted ground coriander Juice of 2 limes 2 teas sesame oil ½ cup brown sugar ¼ cup rough chopped cilantro Place pork in a marinating zipper bag such as a turkey oven cooking bag (be careful that there isn’t any weak seam holes). Put all ingredients in the bag with the pork and refrigerate for a day or up to 2 days. Cook in a crock-pot with all marinating ingredients along with the cilantro. Cook in a crock-pot about 5 hours or until meat falls off the bones. This can be served as pulled pork with your favorite barbecue sauce and coleslaw or burrito style with salsa and beans or both. Enjoy!!