Crock Pot Carnitas

My roommate made these in the crock pot the other day.  We posted this on the gym's recipe.  They tasted awesome with a little bit of Cholula sauce on top. (my favorite condiment)

From the Whole30.com

Lydia’s recipe submission is perfect for single-eaters, families on the go and those of us looking for an easy, no-fuss meal.  Crock pot cooking is fast and convenient – you do the prep, and the cooker does all the hard work for you.  It’s healthy – when fresh ingredients are cooked at a low temperature, you retail the natural juices, vitamins and minerals from your meat and vegetables.  And the cooker lets you make a big meal, perfect for freezing for later (or leftover lunches the following day).  Mix and match ingredients to suit your fancy – what could be easier?
Steal This Meal:  Crockpot Carnitas
(Serves 4)

• 5lbs of country-style spare pork ribs (or however many will fit in your crock pot)
• 2 large onions, diced
• 2 cups of diced tomatoes
• 2 cups of diced peppers
• 2 heaping tsp dried oregano
• 1 heaping tsp granulated garlic powder
• 1 heaping tbsp chili powder
• 2heaping tsp  cumin

Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste.   Mix the diced tomatoes and peppers in a separate bowl.
Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.
Turn crockpot to low and cook for at least eight hours.
Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.
Use this to make a hot salad, or serve alongside some cauliflower rice and cucumber slices. I especially like it as a salad because the cooking liquid can serve as dressing–no extra condiments necessary. My favorite is a hot salad topped with some avocado slices. It’s what’s for dinner tonight!   This freezes really well, too. Perfect for single-eaters or small families.