Tacos de Carnitas

Line a 5- to 6-quart slow cooker with a Reynolds^® Slow Cooker Liner set aside.

In a large bowl, combine chili powder, cumin, oregano, and salt set aside.

Trim fat from meat cut into 2-inch pieces, add to spice mixture, and toss gently to coat.

In a Dutch oven or large pot, cook meat, half at a time, in hot oil over medium-high heat, stirring to brown evenly. With a slotted spoon, transfer meat to the prepared slow cooker. Add onion and garlic cook until just tender. Transfer to the slow cooker.

Pour orange juice and water over meat and vegetables. Add bay leaves. Cover slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Using a slotted spoon, remove meat from lined slow cooker. (Do not lift or transport liner with food inside.) Using two forks, coarsely shred meat discard any fat. Skim fat from cooking liquid. Drizzle meat with 1 to 2 cups of the cooking liquid.

Cool slow cooker completely remove liner and toss.

To warm the tortillas, preheat oven to 350°F. Wrap tortillas in foil and bake about 10 minutes or until heated through.

Serve with warmed corn tortillas, fresh salsa, radishes, and lime wedges. If desired, garnish with Mexican crema or sour cream.