Carnitas

Ingredients:
1 bone-in pork shoulder, 4lb or more
salt
pepper
3 tbsp tomato paste (I have subbed this with chopped tomatoes, and it was fine)
5 cloves of garlic, crushed
2 bay leaves
1.5 tbsp ground cumin
1 tbsp dried oregano
1 tbsp black pepper
2.5 tsp salt
1 yellow onion, cut into 1-2 inch pieces
3 peppers (chopped) and 3 tbsp of adobo from a can of chiles in adobo sauce
tsp-tbsp of chicken stock concentrate
enough water to cover the shoulder

Season the pork shoulder with salt and pepper, then place in hot pan to sear each side.

While searing, combine tomato paste, garlic, bay leaves, cumin, oregano, black pepper, salt, onion, adobo, and chiles in the crock pot.  Place shoulder in and add chicken stock + water, enough to just cover.  If a small portion of the shoulder sticks out, that's ok; towards the last few hours of cooking, just flip the shoulder.

Cook on high for about 6 hours (until the meat is super tender and falling off the bone).  Take out, and loosely shred/chop.  Line a baking pan with foil and brush with oil or bacon fat.  Transfer the chopped shoulder to the baking dish, and broil/cook on your highest oven setting until the meat on top starts to brown/crisp.

YUM!

No-Bake Coconut Cheesecake

graham cracker crust
1 (8oz) package cream cheese at room temperature
1 cup/can of cream of coconut
1 package cheesecake flavored instant pudding
1 1/2 unsweetened shredded/powdered coconut
1 (8oz) tub of whipped topping

Mix together cream cheese and cream of coconut.  Add pudding mix and shredded coconut and incorporate. Fold in the whipped topping.  Spoon mixture into crust and refrigerate.  You may toast part of the shredded coconut and use as a topping.