Mama’s Carnitas

Directions

1. In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat.
2. Cover and cook on low for 9-11 hours or until meat is tender.
3. Remove meat from slow cooker; skim fat from cooking juices. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through.
4. With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top each with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.