Slow Cooker Carnitas

Shopping for bras is pain, especially since this is my first over the should boulder holder purchase since popping out Thing 2.  Both my nursing/all the time bras crapped out on me.  The under wire broke on one, snapped in half, and the other under wire popped out the side right by my armpit.  It's annoying and it hurts.  


I got measured when I was about 7 months preggo.  The girls at the store said I was a 34E.   HA!!  1) I'm not a 34, I haven't been since I was 14.  2) E, only in Mike's dreams.  My mom boobs had come in, but I was definitely not an E.  So I ended up with a 36D.  I was a D!  So excited for that.  But now that my little sucker fish gave up nursing around 3 months the girls have returned to their pre-baby #2 C-ish cups.  


So I bought a 36B, from Victoria's Secret.  Apparently that was the wrong choice.  I felt like I could barely breath and I looked like I had an extra roll under my arm.  Awesome.  Thanks for not making me feel so sexy Vicky's.  If I'm paying $40+ for a bra, the girls better look like they belong on Heidi Klum.  Side note: When did VS bras start costing $40 minimum?  I remember them starting at $30 (still extortion), but manageable for the sexy factor.  After returning the bras I bought, I headed over to JC Penny and found a perfectly acceptable white bra to replace the old ones and it was only $22.  Turns out, I'm a 38B now.  Oh well.  At least I'm comfortable again and the girls look a bit less like they've been through 2 kids.  *sigh*


You're here for the food though, right?  Now me going off on boobs and other girly things.  Well suck it up buttercup and go start the crock pot.  By the way, the cinnamon in this dish totally makes the pork insane.

Slow Cooker Carnitas
Adapted from AllRecipes.com


Ingredients:
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast (boneless or bone-in)
2 bay leaves
2 cups chicken broth


Directions:

1. Mix together salt, garlic powder, cumin, oregano, and cinnamon in a small bowl.  Coat pork with spice mixture.  Place the bay leaves in the bottom of a slow cooker and place the pork on top.  Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shred easily with a fork, about 10 hours (or cook on HIGH for 5 1/2 hours).  Turn the meat after it has cooked for 5 hours.  When the pork is tender, remove from slow cooker, and shred with two forks.  Discard bay leave and use cooking liquid as needed to moisten the meat.