Carnitas-
1. In a large slow cooker combine the oregano, chili powder, salt, half cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock (2cups)
2. Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork.
3. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat.
4. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Bean Salad -
Dressing: Whisk together the Dressing ingredients. Set aside. (Vinegar, vegetable oil (0.25 cup), sugar, half cumin, salt, pepper)
Salad: Rinse beans, Toss together the Salad ingredients. (beans, corn, pepper, jalapeño, cilantro, red onion)
Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.