Easy Crockpot Carnitas

• s. pork shoulder (I prefer boneless, but bone-in works as well)↗4 lbs

  I prefer boneless, but bone-in works as well

• cloves garlic↗5
• salt↗1 tablespoon
• cumin↗1 teaspoon
• chili powder↗1 teaspoon
• black pepper↗1 teaspoon
• oregano↗1 teaspoon
• cinnamon↗0.25 teaspoon
• cayenne pepper↗0.5 teaspoon
• chipotle hot sauce↗1 tablespoon
• juice of 2 limes2
• orange juice↗0.5 cup
• beer (a standard lager works great for this!)↗12 ounce

  a standard lager works great for this!

• salsa (I like to use a less chunky one)0.5 cup

  I like to use a less chunky one

Step-by-step instructions

1. 1

   Prep The Meat: 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).

2. 2

   Add Spices: Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

3. 3

   Add Liquids and Cook: Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.

4. 4

   Shred Pork: Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.

5. 5

   Broil Carnitas: 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.

6. 6

   Assemble: Serve on tortillas with fresh cilantro, avocado, and lime juice.