Slow Cooked Carnitas... Made Super Fast

I have this great recipe from Bon Appetit for carnitas, which I just love. However, it is time consuming, as it requires cooking the pork in batches, flaming Bourbon and other complicated things I just don't have time for these days. On Mother's Day, I came up with this recipe for Carnita Tacos to go in the slow cooker, so I would not have to cook that night. Couldn't be easier and tasted great with fresh gaucamole piled on top. Ole!

Here's What You Need (Carnitas):
1lb pork tenderloin (cut into chunks)
3/4 bottle of Mexican beer (I used Negra Modelo)
1/2 of a white onion, chopped roughly
1 large or two small garlic cloves (chopped)
1tsp Mexican oregano
1/2 cup low sodium chicken broth
Juice and zest from 1/2 orange
Corn tortillas (warmed)

Here's What You Need (Guacamole):2 ripe avocados (mashed)
1/2 white onion chopped finely
1/2 cup of cilantro, chopped
1/4-1/2 tsp salt
1 roma tomato, chopped
Juice from  1/2-1 lime

Here's What You Do:
Add all of the pork ingredients (less the lime and tortillas) into the slow cooker on low for approximately 6 hours. Using a slotted spoon remove pork, disgarding the onion. Shred with a fork and add the orange zest and juice. Season liberally with salt and pepper.
In a separate bowl add mashed avocado and the other guacamole ingredients. Add pork to tortillas and top with guacamole. Add additional cilantro and lime for a fresh taste. A little bit of fresh chopped pineapple tastes great too! Serve with black beans.

Kid Tip:
If you have older kids they will probably enjoy the tacos as is or less the guacamole. (In that case you can add more traditional American style toppings for tacos.) For younger kids you can put the pork and smashed black beans into tortillas and make quesadillas. I did this the next day with the left overs and it tasted great, especially with ff yogurt and  a dash of hot sauce.

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