Mexican Carnitas in the Crockpot

1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water

8 corn tortillas Salsa, diced avocado, sour cream dollops to garnish

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.)