One of the things that I really enjoyed while in Mexico was Carnitas. Now every once in a while I pick up some pork rump roast or ribs to make my own Carnitas and when I do this there is enough meat for 2 or may even 3 meals. The last batch was not exception so I made sliders with that pork on day 2.
The sliders were on homemade ciabatta bread with sliced cabbage, onion, leftover pork, and lots of yellow mustard. they were a big hit.
To make the Carnitas meat I season to pork with salt and pepper and then brown all sides in a hot pot with a little oil. Once the meat is brown I add cold water just to cover, a tablespoon of cumin (or more), 2 bay leaves, an onion cut into quarters, a few chilies, garlic, 1 teaspoonish garlic powder and a little more S&P. Simmer on the stove for a couple of hours, until the meat is tender and falling apart.