A Simple Summer Supper

This pairing of slow-cooked pork carnitas and Landon's late grandmother Naneita's bright, tangy coleslaw is perfect for an easy evening with family or friends. Serve everything on a large platter with warm tortillas and your favorite toppings, and supper is done.

Slow Cooker Pork Carnitas

Serves: 8–10

Ingredients

• 4–5 lb pork shoulder (boneless or bone-in)

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp dried oregano

• 2 tsp ground cumin

• 1 onion, quartered

• 6 cloves garlic, minced

• 1 jalapeño, halved (optional)

• Juice of 2 oranges

• Juice of 2 limes

• 2 tbsp olive oil

Instructions

1. Season the pork generously with the salt, pepper, oregano, and cumin.

2. Place the onion, garlic, and jalapeño (if using) in the bottom of a slow cooker. Set the pork on top and pour over the orange juice, lime juice, and olive oil.

3. Cover and cook on Low for 8–10 hours or High for 6 hours, until the pork is fork-tender.

4. Remove the pork from the slow cooker and shred it, discarding any large pieces of fat.

5. Spread the shredded pork onto a baking sheet and spoon a little of the cooking liquid over the top.

6. Broil for 5–10 minutes, or crisp the pork in a hot skillet, until the edges are golden and caramelized.

7. Toss with a bit more of the cooking juices before serving.

Naneita's Coleslaw

Ingredients

• 1 medium head cabbage, finely shredded

• 1 bunch parsley, chopped

• 4 green onions, thinly sliced

• 1 cup mayonnaise

• Juice of 1 lemon

• 2 tbsp capers

• 2 tbsp caper juice

• Salt and freshly ground black pepper, to taste

Instructions

1. Combine the cabbage, parsley, and green onions in a large bowl.

2. In a separate bowl, whisk together the mayonnaise, lemon juice, capers, and caper juice until smooth.

3. Pour the dressing over the cabbage mixture and toss well to coat.

4. Season with salt and pepper to taste.

5. Refrigerate for at least 30 minutes before serving to allow the flavors to come together.

To Serve

Warm a stack of tortillas and set out bowls of sliced avocado, fresh cilantro, lime wedges, pickled onions, queso fresco, and your favorite salsa. Pile the carnitas onto a large platter, serve the coleslaw alongside, and let everyone build their own tacos.