slow cooker carnitas with mexican red beans


1 lb dried red beans

large onion, chopped

1 14.5 oz can diced or crushed tomatoes

3 cloves minced garlic

2 tsp cayenne pepper

salt and pepper

4 lb boneless pork shoulder roast

1 tsp garlic powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp ground coriander

1/2 tsp ground cinnamon

2 bay leaves

2 cups chicken broth



Soak beans overnight.  Cook according to package directions.  1-2 hours before end cook time, add onion, tomatoes, minced garlic, cayenne, salt and pepper.  For the carnitas, mix together one teaspoon salt, garlic powder, cumin, oregano, coriander and cinnamon.  Coat roast with spice mixture.  Place bay leaves in bottom of slow cooker and roast on top.  Pour chicken broth around (not over) roast. Cook in slow cooker on low for ten hours or high for six hours, until pork is tender and shreds easily with a fork.  Serve with beans and guacamole for a low carb meal.  You can also use romaine hearts to make wraps.



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