Cook the Pork Carnitas per the recipe instructions. It will only take you 5 minutes to prepare to put in the slow cooker.

When the Pork Carnitas are ready, shred the pork and pour over the juices from the slow cooker. You can store the cooked pork in the fridge for up to 3 days.

Brown the Pork Carnitas: Heat 1/2 tbsp of olive oil in a large pan. Add half the Pork Carnitas and press down lightly with a spatula to help them brown evenly. Once the underside is brown and crispy, remove from the pan and set aside (about 1 1/2 to 2 minutes). Do not flip - only one side should be crispy (see notes). Repeat with remaining Pork Carnitas.

Make the Enchilada Sauce as per the recipe.

Make the caramelised onion (for the Quesadillas and Pork Rolls) at the same time you are making the Enchilada Sauce (both are fairly low maintenance). Use the directions from one of those recipes and double it (the quantities and directions are the same).

Dice the capsicum and set aside.

Mexican Pizza

Mexican Pork Rolls with Caramelized Onions

Taco Soup

Quesadillas

Enchilada Stack