Wilmar cooks adobo carnitas

2.5-lb pork shoulder (or larger, up to 5 lbs.)
1.5 cups vinegar
1 cup soy sauce
chopped garlic and garlic powder
black pepper
bay leaves
banana leaves

in a large bowl or tupperware, apply garlic powder and pepper to pork. then add a LOT of chopped garlic. incorporate ingredients well by rubbing. add vinegar and soy sauce and bay leaves. cover and refrigerate for 4 to 24 hours. remove pork from marinade and place in crock pot that is lined with banana leaves. cover with more banana leaves in a snug package. set your crock pot on HIGH for 4 hours. when it's all ready, remove from the crock pot, tease with fork, and brown on a fry pan before serving. it's also recommended to salt your pork when it comes out of the hot oil to make it extra porky!

makes great taco/burrito/french fry topping! carnitas fries ftw.