In Love with A Slow Cooker

I received a slow cooker as a wedding gift. I really wanted one. Tai was less impressed. He isn't not a huge fan of stews and pot roast. So I decided to be creative and come up with other recipes.
In the October issue of Real Simple (who else loves this magazine?), I found a recipe for Asian Short Ribs. I dumped all the ingredients in the slow cooker before work one day, turn on the heat and left for the day. Tai usually leaves way later than I do so I checked with him before he left the house. Tai confirmed that the slow cooker was doing it's job and the food smelled yummy!
When I got home (11 hours later!), everything was prefectly cooked. I put the cooker on warm til Tai got home later that night.
Here's our first slow cooked meal:I wasn't a huge fan of the cabbage. I don't think 11 hours in a slow cooker improves the taste of cabbage so I might omit it next time or add it later. But the meat was falling off the bone, so tender! I didn't thicken the sauce enough but it was totally yummy anyway.
I made another dish with my beloved slow cooker since I'm addicted to using it. This is another recipe I made up on my own.

Pork Carnitas

4 lbs of pork shoulder (pork roast works too)
1 jar of your favorite salsa
3 cups of chicken stock

Toss all the ingredients in the slow cooker for 6 hours on low. Once the pork is cooked, take it out to cool. Once the meat is cool enough to handle shred the meat. Heat 1"-3" of oil (olive, peanut, or canola) in a pan. Once the oil is warm add shredded meat. Fry meat in oil, turning to get pieces crispy.
After the meat is cooked, drain meat from oil and serve with garnish (onions, tomatoes, cilantro, and avocado are all good options) and tortillas.You could also skip the frying step and use the pork for burritos, tacos, etc.
Any good slow cooker recipes you like?