Slow Cooker Pork Carnitas with Heirloom Tomato Salsa

 Carnitas

2 pounds boneless pork loin, trimmed of fat

2 teaspoons salt

1 teaspoons black pepper

1 Tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon oregano

2 teaspoons orange zest

1 orange, halved

4 sprigs fresh thyme

1 onion, coarsely chopped

4 garlic cloves, chopped

Heirloom Tomato Salsa

2 heirloom tomatoes, diced

1/3 cup red onion, finely diced

1/4 cup cilantro, chopped

juice of one lime

1 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cabbage

1/4 cup radish, thinly sliced

Old El Paso flour tortillas, 10-count for soft tacos and fajitas

Instructions

Wash and dry pork loin. Rub both sides with salt and pepper. Rub pork with olive oil. Sprinkle both sides with oregano, cumin, and orange zest. Place the pork in a slow cooker and top with onion and garlic. Squeeze orange halves over pork. Cook on LOW for 8 to 10 hours or on HIGH for 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.

In a medium bowl, combine tomatoes, onion, cilantro, lime juice, salt and pepper.

Heat tortillas according to package directions. Add pork, salsa, shredded cabbage, and sliced radish.