Recipe: Candace's Carnitas Tacos (using pork roast, crock pot)

CANDACE'S CARNITAS TACOS
"Make a carnitas bar for family to make their own tacos. Serve with a tomato salad."

FOR THE PORK:
1 carrot, diced
1/2 onion, diced
1/4 cup dry red wine (or chicken broth)
2 pound boneless blade pork roast, trimmed
2 tablespoons chili powder
FOR SERVING:
4 cups red cabbage, thinly shredded
3 tablespoons mayonnaise
Salt and ground black pepper, to taste
12 (8-inch) corn tortillas, warmed
1 avocado, pitted, peeled, and thinly sliced

Combine carrot, onion, and wine in slow cooker.

Sprinkle roast on all sides with chili powder, rubbing it into meat.* Season on all sides with salt and add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.

Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Cover to keep warm and set aside.

In a medium bowl, combine cabbage and mayonnaise. Season with salt and pepper to taste.

Arrange 2 tortillas on each serving plate. Fill tortillas with pork, cabbage mixture, and avocado and serve. (Alternately, arrange pork, cabbage mixture, and avocado on a platter and let guests make their own tacos.)

*For even more flavorful carnitas, brown roast on all sides in a lightly oiled skillet before sprinkling with chili powder.

Makes 6 servings
Source: Candace Cameron Bure, on behalf of The National Pork Board