With a heads up to the Doc on this recipe, I give you the king of all pork recipes (IMHO) ---> Carnitas. Equal parts crispy and soft, the texture of this dish alone is divine. Salty, and a bit sweet, rich and filling, this is one of those foods that is capable of transporting me back to a special place and time. You'll need:

A boston butt or pork shoulder roast (what ever size will be able to fit in your crock pot)
A dry rub consisting of roughly equal parts brown sugar, red chili powder, cumin, salt and some crushed black pepper (feel free to proportion your rub however you want, what you're looking for is a balance between the sugar and the spice, and everything nice)
1/2 a bottle of beer, really doesn't matter here, but for argument's sake we'll go with bohemia
1 small onion chopped medium
4 cloves of garlic smashed and minced
1 4 oz can of hot green chili (or fire roast a couple anaheim peppers, remove the skin and seeds, and chop fine)
corn tortillas
fresh cilantro

Method:
The night before rub the meat with dry spice mixture and cover with plastic wrap. The next morning remove the roast and let sit while you cook breakfast and read the morning news. Wash your breakfast dishes and heat a cast iron skillet (or any pan for that matter) over medium high heat. Brown the roast on all sides. Put the roast into the crock pot and cover with 1/2 bottle of beer, onion, green chili, and garlic. Cover and cook on high until the liquid is near a boil, reduce heat to low and cook for ~6 ish hours. You're looking for the bone to fall out and the meat to fall apart and shred easily. Remove the meat, shred and remove and discard the fatty deposits. While you are shredding the meat place the ceramic dish with liquid into the fridge to aid in de-fating the pan juices. Heat a cast iron skillet over medium heat and toss in the shredded meat making an even layer. Don't stir too much here because you're looking for the bottom of the pan to get crispy while keeping the soft texture of the braised meat intact on top. Once you have de-fatted the pan juice, and the bottom of the pan is good and crispy, pour the liquid into the pan and stir quickly to release the really crispy bits of fond from the bottom of the skillet.

On the side, you'll need a small frying pan over medium heat to warm up the corn tortillas. This is a little labor intensive but worth the time. I've found using a kitchen sprayer to spritz a little olive oil onto each side of a tortilla reduces the amount of fat that you'll be depositing into the corn which equals a slightly healthier final product. Cook on one side until you notice little puffs developing, spritz a little oil onto the other side and flip over. You're looking for these to be flexible and a little bit browned but not tortilla chip crunchy.

Serve the carnitas on corn tortillas with some chopped cilantro on top with calabacitas on the side (or some Elote (corn on the cob with mayo, lime, and chili powder if you want to be less healthy). A perfect summer dish.