Simple. Fuss-free. Tasty.

(The only thing I wish I’d done before serving these was toast the tortillas in a hot skillet…just 30 seconds per side…give them a little flavor boost.)

I have been waiting to make these since the beginning of March ^[5]! Rather, these have been waiting for me to make them since the beginning of March!!!

Adapted from Stephanie’s Slow Cooker Carnitas ^[6]

Ingredients

1.5 lb pork shoulder or loin, cubed ($2.83)
2 Tbsp oil ($.05)
1 teaspoon ground cumin ($.05)
Salt and pepper
2 garlic cloves ($.10)
1/4 cup lime juice or juice from 1 lime ($.10)
1/4 cup water

8 corn tortillas ($.50)
Salsa, diced avocado, sour cream dollops to garnish ($.50)

Corn Cobs ($.80)

Directions

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper.  Place in the base of the slow cooker.  Add the garlic, lime juice, and water.  Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.

(Toast the corn tortillas in a warm skillet.)

Boil corn cobs and serve as a side item.

Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.

Devour.

Cost $4.93