Using the Slow Cooker

Usually one night a week I get home after hubby,

or we walk in together.

One night a week I am giving piano lessons to a family and we can't begin them until after school at 3:30.

On these nights, easy or make ahead meals are a must.

Today, I used the crock pot to make Pork Carnitas - 

basically Mexican Shredded Pork-

which we then put on corn tortillas with black beans and avocado and tomatoes.

The topping options would be endless which is nice for when we have been super busy and may need more calories, or it is easily scaled back when we have not been as active.

Pork Carnitas

Carnitas Meat:

3 lb. pork loin

1 bay leaf

1 1/2 C. water

Carnitas Rub:

2 Tbsp. chili powder

2 tsp. cumin

1 tsp. coriander

1/2 tsp. cloves

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. sea salt

1 tsp. oregano

Combine spices and rub on pork loin.
Place in slow cooker along with bay leaf and water.
Heat on low for 6-8 hours, until pork falls apart.
Shred the pork with a fork, then continue to heat on low until serving.

Carnitas Topping/Filling Options:

Corn or whole wheat tortillas

Black or pinto beans 

Brown rice

Cilantro

Onions or scallions

Romaine lettuce

Diced tomatoes

Diced avocado

Shredded Cheddar cheese

Green chiles

Salsa

Carnitas Sauce:

1½ C. Greek yogurt

1 teaspoon ground cumin

½ teaspoon sea salt

1 tsp. lime juice

½ cup skim milk

I didn't try the sauce, but it sounds like something that I would really enjoy.