Spray a 6-quart, oval slow cooker with non-stick cooking spray. Cut pork into 4-5 pieces. Add oil to a large cast iron skillet and heat over medium-high heat. Sear pork pieces until nicely browned on all sides, then place in slow cooker.
In a medium bowl, whisk together remaining ingredients and pour over pork. Cover and cook on high until meat is fork tender, about 5-6 hours.
Carefully remove pork from cooker and place on a large rimmed baking sheet. Strain juices and place back in slow cooker. Use 2 forks and pull pork apart into small pieces and place back in slow cooker with juices. Warm tortillas according to package directions. Top each carnita with about 1-2 tablespoons of Pico de Gallo.
In a small bowl, add lime juice, sugar, salt and vanilla extract; stir to combine and set aside. Prepare remaining ingredients and add to a medium bowl. Add lime mixture and stir to coat; cover and refrigerate until ready to use.
Spray a 6-quart, oval slow cooker with non-stick cooking spray. Cut pork into 4-5 pieces. Add oil to a large cast iron skillet and heat over medium-high heat. Sear pork pieces until nicely browned on all sides, then place in slow cooker.
In a medium bowl, whisk together remaining ingredients and pour over pork. Cover and cook on high until meat is fork tender, about 5-6 hours.
Carefully remove pork from cooker and place on a large rimmed baking sheet. Strain juices and place back in slow cooker. Use 2 forks and pull pork apart into small pieces and place back in slow cooker with juices. Warm tortillas according to package directions. Top each carnita with about 1-2 tablespoons of Pico de Gallo.
In a small bowl, add lime juice, sugar, salt and vanilla extract; stir to combine and set aside. Prepare remaining ingredients and add to a medium bowl. Add lime mixture and stir to coat; cover and refrigerate until ready to use.
Mexican Pure Vanilla Extract
Pure Orange Extract
