Ingredients
- -5 lb s.pork shoulder
- clove sgarlic
- tablespoon salt
- teaspoon cumin
- teaspoon chili powder
- teaspoon black pepper
- teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- tablespoon chipotle hot sauce(optional)
- juice of2 limes
- 1/2 cup orange juice
- ounce sbeer(a standard lager works great for this!)
- 1/2 cup salsa(I like to use a less chunky one)
Instructions
- Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
- Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5 10 minutes or until you get browned edges on the pork.
- Serve on tortillas with fresh cilantro, avocado, and lime juice.
Tips
When it’s time for friends to arrive, you shred that meat in the crockpot (it’s okay if you have extra liquid in there), you brown it up under a broiler (THIS IS ESSENTIAL DO NOT SKIP), and you plate it up nice and pretty and let everyone compliment you for this delicious, juicy, colorful spread. Juicy, tender, saucy, and simultaneously crispy carnitas are ready for that taking in tacos, burritos, and rice bowls. Truly a thing of beauty.