Slow Cooker Carnitas (Re-posted due to popularity)

2lb. Pork Shoulder roast, or boneless loin, ribs etc.
1/4-1/2 cup water
1 tsp garlic salt
2 tsp chili powder
1 tsp dried basil leaves
1/2 tsp pepper
1 tsp curry powder
1 can seasoned, stewed tomatoes, chopped
1/2 cup orange puree, if available, or throw in some chopped carrots
3 garlic cloves, chopped
1 can black beans, rinsed (optional)
1/4 cup chopped fresh cilantro (optional)

Add water, seasonings, tomatoes and orange puree (or carrots) to Crock Pot, stir until well blended. Add roast and coat in seasoning juice.
Pour garlic over roast. Cover and cook on low until roast is done, 6-8 hours, turning & stirring occasionally if you can. The carrots will disappear as they turn to mush. Your family will eat secret veggies!
Once done pull out roast and cut netting off, then shred and cut up roast removing any fatty pieces. Return to Crockpot, add beans and continue to cook as long as possible, up to an hour.
Serve with tortillas, cilantro, guacamole, cheese, hot sauce and sour cream.