Carnitas for the Win!
2 pounds boneless Boston butt roast (pork shoulder)
5 slices thick-cut smoked bacon
1.5 to 2 teaspoons sea salt
2 dried bay leaves
Line the bottom of your slow-cooker with three pieces of bacon and put the bay leaves on top of the bacon.
Sprinkle about half of the sea salt on one side of the pork roast, and the remaining salt on the other side. Place the pork roast over the bacon and bay leaves.
Place the remaining two slices of bacon over the top of the pork roast and put the lid on the slow-cooker. Turn the slow-cooker to low and let it cook for 8 hours.
After 8 hours, remove the meat from the slow-cooker with a slotted spoon to a large bowl and shred well with a fork..
Serve with warm corn tortillas and garnishes such as diced white onion, chopped cilantro and Tia Lupita Chipotle Hot Sauce
Chipotle Mayo Ingredients:
1 Cup of Mayonnaise
2 tbsp Tia Lupita Chipotle Hot Sauce
Combine mayo and hot sauce, mix well and serve. Use 1 tbsp to make it less spicy or add more for an extra kick of heat!