How to make the Pork Carnitas:

Add the Hormel Always Tender pork loin to the slow cooker, and season with salt and pepper.

Top with the juice of a lime, juice of an orange, 1 tbs of chili powder, 1 diced jalepeno and 1 diced onion.

Set on high for 4 to 6 hours, and let the slow cooker do all the work.

Once the pork is cooked, you should be able to easily shred it in the crock pot in the sauce. Set your crock pot to the warm setting, and let the shredded pork simmer in the sauce until you are ready to serve.

Serve with either corn or flour tortillas.

How to make the Street Corn Garnish:

Start by cutting the corn off of the cobb, and into a pan (or grill pan if you have that), heated over medium heat. Stir the corn around until it is cooked (you do not want it cooked too much, so you can retain some of that crisp – usually about 5 minutes on the stove for me).

Remove the pan from the heat, and transfer it to a bowl. Add the sour cream, Cojita cheese, chili powder, salt and pepper and mix.

I like to add a bit of lime juice from a lime wedge to the top as well, but this is optional.