FOR THE PORK:

• 2 1/2 lbs. pork shoulder or pork butt
• 1 lime, juiced
• 1 tsp. coarse sea salt
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. freshly ground black pepper

FOR THE TACOS & TOPPINGS:

• Corn tortillas
• Cilantro
• Onions, diced
• Lime wedges
• Avocados

Cut pork shoulder into large 4-inch chunks, removing any excess fat. Place in the slow cooker.

Add all the other herbs/spices to the slow cooker and mix thoroughly, coating the meat.

Cover and cook on high for 4 hours or on low for 6-8 hours. When tender, shred the meat by pulling it apart with a fork.

Serve pork carnitas on warm corn tortillas and top with onions, cilantro, lime juice and any other toppings you desire.