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Slow Cooker Pork Carnitas Quesadilla

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Ingredients

  • 3 pounds pork shoulder
  • 3 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1/2 teaspoons liquid smoke
  • 1 teaspoons garlic, minced (about 2–3 cloves)
  • Juice of 1 orange
  • 1 medium onion, thinly sliced
  • 2 bay leafs
  • 8–10 flour tortillas
  • 2 cups shredded Mexican cheese

Additional toppings for serving (optional)

  • Guacamole
  • Salsa
  • Sour cream
  • Shredded lettuce
  • Black beans
  • Corn
  • Cilantro
  • Refried beans

Instructions

  1. In a small bowl mix chili powder, oregano, cumin, salt, garlic powder and pepper.
  2. In another small bowl mix vegetable oil, liquid smoke, minced garlic and orange juice.
  3. Stir spice mixture into wet ingredients until combined.
  4. Brush mixture all over pork.
  5. Spray slow cooker with cooking spray and place pork in slow cooker.
  6. Top with sliced onions and bay leaf.
  7. Cover and cook for 4-6 hours on high or 8-10 hours on low.
  8. Remove pork from slow cooker and place on a large cutting board and allow to cool to touch.
  9. When cool to touch, shred pork using two forks.
  10. Remove bay leaves and place shredded pork back in slow cooker with juices. Cook for about 30 minutes longer.
  11. To serve, place desired amount of shredded pork on flour tortilla. Top with cheese and desired toppings, top with another flour tortilla.
  12. Place on panini or large skillet and cook until tortilla is crispy and cheese is melted.

Find it online: https://www.motherthyme.com/2014/01/slow-cooker-pork-carnitas-quesadilla.html