Tasty Tuesday (one day late!)

Maybe it should be called Tasty Wednesday because lately it seems like I am better at posting recipes on Wednesday instead of Tuesday. Tasty Wednesday just doesn't flow as well though, does it? Oh well! Anyways, I got this recipe from my friend Summer, made it last night, LOVED it, and I am now sharing it with all of you! Yum, I love Mexican food! PS Since I love good food cooked the easiest way possible, I actually threw everything in the crockpot, cooked it on low for 8 hours, shredded it, and threw it all back into the pot. I think it turned out great and was super easy that way (I'm a crockpot girl, what can I say!) My friend Summer has had it both ways and thinks it's good either way too. You decide how you want to do it!

PORK CARNITAS
1 T packed brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano leaves
1 T beef base
1 tsp salt
Freshly ground pepper
4 lbs pork loin roast
1/2 C water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 T soy sauce
2 T chopped fresh cilantro, or 1 T dried
1. In small bowl combine the brown sugar, garlic powder, onion powder, oregano, beef base, salt and pepper. Set aside.
2. Brown pork roast on all sides in large cooking pot over medium heat.
3. Reduce heat and evenly coat the roast on all sides with spice mixture.
4. Add the water, orange juice, lime juice, soy sauce, and cilantro. Heat to boiling; reduce heat; cover and simmer over low heat for 3.5 - 4 hours or until roast is so tender it falls apart. (can also be put in oven at about 275 degrees).
5. Discard any fat and shred roast with fork, allowing meat to absorb any juices left in pan.
Serve on tortilla shells, and top with pico de gallo (or salsa), onions, cilantro, lime wedges, cheese, guacamole, or whatever you like.