A Cooking Baker

I could eat tacos or some variation thereof every day.  There is always some kind of taco-related item in our weekly meal plan.  We love Mexican/Tex-Mex/Americanized Mexican food. Our kids were eating salsa as soon as they could have solid foods.  We always have fresh cilantro on hand. (I can't grow it in my garden to save my life, though - what's the deal?) We have cotija cheese and picked red onions in the fridge at all times. This carnitas recipe is really simple - throw it in the slow cooker, and forget about it.  Our kids love it (adjust the heat to your family's liking).  Put out a selection of toppings, some chips and guac or salsa, veggies or fruit, and voila!   Dinner's served.  It's great for feeding a crowd, too.  Savory Pork Carnitas 3-4 pounds pork shoulder/pork butt 1 large onion, diced 3 cloves garlic, minced 1 can (4 oz.) diced green chiles (adjust heat by using mild or hot) 1 pkg. (1.25 oz.) taco seasoning (I use about 1/4 c. of The Spi