Buy Valium No Prescription

CARNITAS www.RecipeGirl.com 3 lbs pork roast water 1 large yellow onion, sliced 2 cloves garlic, peeled and smashed 1 Tbs dried oregano 1 Tbs cumin garlic powder or salt to taste flour tortillas Condiments: fresh cilantro, sliced onions, limes, salsa, sour cream, guacamole, tomato, cheese 1. In the morning, place the pork in the crock pot and cover mostly with water. Add onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on high for several hours (5-6), or cook on low for at least 8 hours. 2. Just before serving, remove meat from crock pot with a slotted spoon and place in a foil lined pan. Meat should literally fall off the bone. Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn. 3. Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve. 4. When ready to serve, place meat and all condiments in bowls that can be self-served, either buffet style or on the table. Servings: 10 Cooking Tips *Fresh tortillas are fun to use... find them in the dairy section of most markets. Cook the tortillas and keep them hot in a tortilla keeper. **Leftover meat freezes well and is delicious served with barbecue sauce on buns. Nutritional Information (meat only) Per Serving Calories 270 Calories from Fat 148 Total Fat 16g Saturated Fat 5.5g Cholesterol 80mg Sodium 60g Potassium 569mg Carbohydrates 2g Dietary Fiber .5g Sugar .5g Net Carbs 1.5g Protein 28g WW POINTS: 7 PRINT THIS RECIPE using your browser's 'print' function. It's automatically formatted to print recipe & picture only. RATE THIS RECIPE[ratings]

"The pork turned out so moist. I cooked this overnight in a crockpot so it was ready to take for a lunch potluck the next day. Perfect!" -San Diego, CA