Prep the meat: Rinse the pork with salt and water. Use a lot of salt. This step helps remove the pork smell when cooked. Pat the pork dried with a paper towel. Mix all the dried spices up. Rub the pork with the spices. Make sure to get it into every crack and corner. Place the pork into the slow cooker.

Make the Cooking Marinade: Soak the 2 dried ancho chili in hot water until it soften, ~ 5 minutes. After 5 minutes, drain and add it to a blender. Squeeze oranges and limes. Add the juices into the blender plus 1/2 cup of water. Blend everything up and pour it over the top of the pork into the slow cooker. Cut the onion in half and the jalapenos. Toss them into the slow cooker. Set the slower cooker on high heat and cook for 5 hours with the lid on. Add Tip Ask Question Comment Download Step 4: Final Carnitas Touches

After 5 hours, remove the lid. Shred the pork with forks. Add in 1 can of pineapple juice and continue cooking until all the liquid are absorb into the pork. Once all the liquid is gone, the pork is done! Taste and season with additional salt if needed. My tasted perfectly, so I didnt have to add any salt. Grill the pineapple rings on a stove top or broil them on high heat until golden brown. Try to avoid burning them like I did . Chop them into tiny chunks and add them to the carnitas. Mix the carnitas.

Make the Salsa: To make the salsa verde, peel and half the onion. Broil the onion, garlic, and tomatillo on high until lightly burned. Flip the tomatillo and onion over and broil the other side. Cut the jalapenos in half and remove the seed. Remove all the seeds from jalapenos unless you are down for the spice challenge. Add the rest of the salsa ingredients into the blender and blend it up. Season with salt and pepper to taste. Add Tip Ask Question Comment Download Step 6: Making the Tortilla

Make the tortillas: Start with a tablespoon of oil for every cup of masa. Add in the olive oil to the flour and massage the dough. I used roughly about 3 tbsp of oil for about 3 cups of masa flour. Add in the water slowly while mixing until a dough ball is form. To test if the dough is perfect, take a pit and press it on the tortilla press. If the dough crack then add more water to the dough. The perfect dough should flatten without any crack. Let the dough rest for 5-10 minutes and then form them into balls. Flatten them with a tortilla press or rolling pin. Cook them in a skillet and make sure to flip them. Put the cook ones in a foil pouch to keep them warm

Throw some pork into a hot cast iron skillet and crisp up the meat. Put some on the tortilla. Top the tortilla with some cotija cheese and the salsa verde. Enjoy with the Valentina sauce.