Chef Greg's Pork Carnitas Tacos and Nachos

1 Pork Butt/Shoulder. (It can be any size, just make sure it fits in your slow cooker)
Corn Tortillas
1 Onion chopped
4 cloves of garlic finely chopped
Toppings: Hot Sauce (I used Melinda's Scotch Bonnet), Cheese (Cotija or your favorite), Pickled Red Onions, Cilantro)
Rinse and pat dry with paper towels, and place the Pork Butt/Shoulder in your slow cooker. Cover and set on LOW for 12 hours. Don't lift lid.
After 12 hours, transfer carefully to a bowl and begin pull it apart. Save all that cooking liquid (but make sure you skim off as much of the fat as possible)!!
Heat a skillet on Med. High with some oil. When oil is VERY hot, place enough pulled pork for your tacos, don't over crowd the pan, you want it to get nice and browned and crispy as possible. Once it starts to get browned add the chopped onions and garlic. Let sauté for a few minutes. Add a ladle full of that cooking liquid (try not to use the fat, but rather the actual brown liquid). Let that cook about 30 seconds or so.
Heat your corn tortillas, then fill each one with Pork, and top with whatever toppings YOU like. In this video I used: salt, pepper, Melinda's Scotch Bonnet Hot Sauce, Cotija Cheese, Pickled Red Onions and Cilantro.
Enjoy!!
You can use this pork for SO MANY things: Carnitas Nachos, Carnitas Burritos, Enchiladas, or with your favorite BBQ sauce for a pulled pork sandwich.