Place Smithfield Seasoned Carnitas in a slow cooker on low with 1/2 cup of water, for 6 - 8 hours. Shred carnitas meat.

30 minutes before carnitas are done, preheat oven to 425 degrees.

Heat olive oil in a large pan over medium heat. add in onion, carrots and jalapenos, and saute for 6 - 8 minutes, until they start to soften. Add in cabbage and tomatoes and saute an additional 5 minutes.

Transfer mixture to a food processor, and pulse 2 - 3 times. Return mixture back to pan. Add in carnitas meat, corn, cumin, garlic, salt and pepper. Stir well.

Add 1.5 tbsp of carnitas mixture to the center of an egg roll wrapper. Moisten edge of egg roll wrapper with water, then roll and seal. Repeat until mixture is gone.

Transfer rolled egg rolls onto a baking sheet, brush with olive oil, and bake in preheated oven for 10 - 15 minutes, or until browned and crispy.