DIRECTIONS
In crockpot cook pork shoulder for 8 hours on low. No need to add water or any spices.
When pork has been cooked, drain liquid from crockpot and shred pork with a fork.
Preheat oven to 375. Lightly spray each side of the tortillas and place on two baking sheets making sure tortillas don’t overlap. When oven is hot, pop in tortillas and bake for 10 minutes. Flip tortillas over and cook for another 5 minutes, watching carefully to make sure they don’t burn. Pull tortillas from oven and make sure they are cooked through and will be crunchy in the center. Set aside until plating time.
In a small bowl combine all the chili powder, coriander, cumin, paprika, garlic powder and 1 teaspoon salt. Add the spice mixture to the pork and add ½ cup water. Mix well.
Prep the slaw. Cut cabbage in thin slices and place in large bowl. Slice radishes in thin slices then cut in half to create half moons, add to large bowl.
Heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the pork and let pork fry about 5 minutes and then toss and let fry another 5 minutes. Pieces of pork should be crispy like street tacos.
Right before plating, toss slaw mix with 1 tablespoon olive oil, 1/4 wedge of lie juice, pinch of salt and pepper.
Top tortillas with carnitas, slaw and a dollop of guacamole and serve with extra slices of lime on the side.
