Make the Slow Cooker Pork Carnitas

Cup of Yum
1. Place the pork shoulder roast in the slow cooker.
2. Season with thyme, oregano, salt, pepper, marjoram and red pepper flakes.
3. Add the onion and garlic, sprinkling around the pork.
4. Cover, and cook on LOW for 5-7 hours.
5. Turn off the slow cooker once the pork is cooked, and shred using a fork.
6. Remove the shredded pork from the slow cooker, and place on a baking sheet. Continue in the next section, roasting this with the sweet potatoes second baking round.

Make the Sweet Potato Hash

1. Measure out the solid coconut oil onto a baking sheet.
2. Preheat the oven at 425°F. As it preheats, place the baking sheet in the oven.
3. While the pan and coconut oil preheat, chop the sweet potatoes.
4. When the pan and coconut oil are heated through, place the chopped sweet potatoes on the baking sheet. Season with the taco seasoning.
5. Place the baking sheet in the oven, baking for 25 minutes.
6. Remove from the oven and flip the sweet potatoes, and place in the oven.
7. Place the pork carnitas in the oven, too.
8. Roast the sweet potatoes and carnitas for 20 minutes.
9. Remove both pans from the oven, checking the sweet potatoes to ensure they’re crisp.

Make the Guacamole

1. In a glass bowl, combine the ripe avocado with the lime juice.
2. Season with salt and pepper.
3. Add tomatoes, cilantro, onions, etc., to the guacamole if desired, and set aside for serving.

Arrange and Serve Carnitas Plates

1. Scoop the sweet potatoes onto a plate.
2. Top with the carnitas meat.
3. Add a dollop of guacamole on top of the meat.
4. Enjoy immediately!