Tex Mex Carnitas (crockpot) with corn cakes and honey butter

For the Carnitas...
2 lbs. pork (butt/shoulder) (I had left over pulled pork that worked great)
1/4 c. sliced yellow onions
1/2 jar stewed tomatoes or  1/4 cup (1 small can) diced tomatoes
1 tbsp cumin
2 tsp onion powder
2 tsp chili powder
1 tsp garlic powder
1/2 tsp. salt
2 tbsp honey or cane syrup
2 tsp. lemon juice
2 tbsp. orange juice(or satsuma etc.)
1/4-1/2 c. lacto fermented ketchup or regular organic ketchup

Directions:
Place all ingredients in a crockpot on low 6-8 hours. Or if pork is already cooked put on high for a few hours will little extra liquid to cook onions. About an hour prior to eating (if possible), shred the pork with a fork and stir.

For the Corn Cakes....
1 1/2 cups sprouted cornmeal flour
1/2 cup sprouted wheat flour
1 1/2  teaspoons baking powder
1/2 tsp baking soda
1 teaspoon fine sea salt
1 large egg, lightly beaten
1 cup raw milk plus more if needed
1/4 melted butter or coconut oil

Directions:
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In a second bowl or large liquid measuring cup, whisk the 
egg and 1 cup milk until smooth, add butter. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
The batter should be think enough to form cakes with hands.
Heat griddle over medium heat. Melt butter on griddle and start to form cakes.  Place on griddle.
Cook the cakes until the bottoms are a rich brown and edges are turning brown, 2 to 3 minutes. Turn and press down to flatten other side and continue to brown an additional 2 to 3 minutes.
Serve with honey butter and pork.

For the Honey butter...
1/4 cup butter softened
2 tsp- 3 tsp local raw honey.

Combine well and keep in container for adding a little sweetness to your cakes.