Carnitas
a 2 lb pork roast, cut into chunks
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 bay leaves
1 1/2 cups chicken broth
chopped onion and cilantro, fresh avocado slices, and lime wedges for garnish
Place bay leaves and broth in slow cooker and turn on low. Mix spices in large bowl, and toss in pork to coat. Add pork to broth and cook on low about 5 hours, until pork shreds easily with fork. Shred in cooker and toss. Continue to cook until broth is absorbed. Serve on soft tortillas and garnish with onion, cilantro, avocado and lime.
Black Bean Salad
15 oz can black beans, rinsed well and drained
1 cup corn (I used corn from a leftover ear that I had grilled the night before)
1 tablespoon chopped cilantro
1/2 tablespoon olive oil
juice from 1 lime
1 teaspoon finely chopped jalapeno pepper (optional)
salt and pepper to taste
Toss all ingredients in medium sized bowl. Cover and chill. Toss before serving.
