3-4 lb pork shoulder
1 head of organic cauliflower
1-2 red chillies
1 jalapeno pepper
1 bunch of fresh cilantro
1 organic avocado
Season pork shoulder with salt, pepper, garlic, cumin and any other spices you desire
Brown on stove over high temp olive oil (be sure the oil doesn't smoke).
Place in crock pot on low for 6-7 hours (should easily pull apart with fork when done). I put two red chillies into the crock pot to add heat.
Chop cauliflower into small florets. Drizzle with olive oil. Season with salt, pepper and garlic. Roast until crispy at 400 degrees.
Serve carnitas over roasted cauliflower-garnished with cilantro, limes, and fresh chopped jalapeño pepper.