Pork Carnitas Tacos with Cherry-Chipotle Salsa

In a large bowl combine 1 teaspoon kosher salt, the cumin, oregano, 1/2 teaspoon chile powder, the black pepper, and cinnamon. Add pork; toss to coat.

Spread manteca or coconut oil in the bottom of a 3 1/2- to 4-quart slow cooker. Place pork on top. Add 1 1/2 cups cherries and the garlic. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.

Meanwhile, for salsa, chop remaining 2 cups cherries. In a medium bowl combine chopped cherries, onion, cilantro, lime juice, 1 teaspoon kosher salt, and remaining 1/2 teaspoon chile powder. Chill, covered, until serving time.

Preheat broiler. Using a slotted spoon, remove pork to a shallow baking pan. Using two forks, shred pork. Spread evenly. Broil 4 inches from heat for 4 minutes.

Remove cherries and garlic from slow cooker with a slotted spoon; stir into crisped pork. Serve mixture in warm tortillas with cherry salsa, additional cilantro and red onion, sliced radishes, and lime wedges. Serves 6.