Crockpot Pork Carnitas with a Copycat Chipotle Corn Salsa

Trim fat from pork and pat dry. Combine the cumin and chili powder in a small bowl then sprinkle evenly over all sides of the meat, patting down slightly so it will stick. Meanwhile heat a heavy skillet over medium-high heat, add the canola oil to the pan and add the pork once oil is heated through.

Sear the pork about 2 minutes on each side, ensuring a brown crust is formed, but the meat is not cooked all the way through. Place the seared meat and onions into the crockpot and set to high. Whisk the rest of the listed pork ingredients together (except for the cornstarch and water) in a small bowl. Reserve about 1/3 cup of the sauce. Pour the rest over the pork and onions. Cover with a lid and cook on high for 4-5 hours.

At the end of cooking time, remove the meat from the crockpot onto a cutting board. Using 2 forks, shred meat gently, discarding any obvious pieces of fat.

Heat the skillet again over medium heat and add the meat, spreading it evenly in 1 layer. Sear for a few minutes to allow another light crust to form on the shredded pork. Remove to a plate and set aside.

In a small saucepan, bring the 1/3 cup of reserved sauce to a boil. Mix the cornstarch and water in a small bowl and add to the saucepan. Stir it in then remove pan from heat and stir until slightly thickened.

Serve meat any way as desired—-nachos, tacos, burritos or straight from the plate. Drizzle with the sauce if desired. It will be a bit spicy from the chipotle peppers.

For the salsa: Mix all of the listed salsa ingredients together in a medium sized bowl. Devour. Attempt to save some for dinner to serve with pork carnitas.

Ingredients for the salsa from Chipotle.com; ratios estimated by Butter Than Toast.