Slow Cooker Carnitas

A slow cooker is a must for any busy cook. You can't beat throwing some ingredients into a slow cooker before heading to work, and coming home to a great smelling apartment and dinner ready. I tend to use mine more in the fall and winter, but really it would be a good way to avoid spending time in the hot kitchen in the summer. I had some pork butt in the freezer so I decided to make carnitas, as it would be a great way to use up some of my tomatillo salsa that I made last week. By the way, the pork butt does not actually come from the pigs rear end, it's part of the shoulder. This is also another one of those dishes that doesn't photograph nearly as well as it tastes, the recipe is below.

Roasted Tomatillo Salsa

I've always been a fan of Mexican and Tex Mex foods, and chips and salsa are one of my favorite snacks. So when I saw tomatillos at the store last weekend I decided to venture away from my normal red and give my try at making some salsa verde.  Tomatillos look like small green tomatoes that grow in husks, and create a salsa that is a bit more tangy and mild (which can be made up for with extra jalapeños and a little hot sauce).  It goes really well with enchiladas, tacos, fish and eggs, among many other things.  


Keep reading for the Roasted Tomatillo Salsa recipe and check back later this week for the fish tacos we had with it tonight for dinner.