Crispy Slow Cooker Carnitas

By MooK

Ingredients

• 1 Tbsp. canola or vegetable oil
• 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 8 oz. beer
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
• 2 tsp. cumin
• 1 tsp. chili powder
• 1 1/2 tsp. salt
• 1 tsp. black pepper

Preparation

Step 1

Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.

Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.

Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.

Repeat with the other baking sheet of pork.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.