Harvest Soup

1 onion, chopped
1 t garlic, minced
1 medium zucchini, chopped
4 small potatoes, chopped
1/2 bag baby carrots, coined
2 tomatoes, seeded and chopped
1/2-1 c corn off the cob
1 t basil
Salt and Pepper
Olive oil
Chicken broth
Cheese (optional)

Saute onion and garlic in oil.  Add the rest of your vegetables and basil (or any other spices).  Amounts may vary depending on what's on hand or how you feel.  Cover in chicken broth (1-1/2 boxes).  Bring to a boil.  Turn down heat and let simmer until vegetables are soft (about 40 minutes).
Serve with some cheese or other toppings.

Carnitas Tacos

4 lbs boneless pork butt (or shoulder)
3-4 t salt
1 t pepper
1 T dried oregano
1 T ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)
2 bay leaves

Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving! Serve on corn tortillas with cilantro and onion.