Crispy Slow Cooker Carnitas

By Jan

6-8 servings

Ingredients

• 1 4-5 pound lean boneless pork roast, excess fat trimmed, cut into 3 inch chunks
• 1 C beer
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 TBS chipotle powder or 1 chipotle in adobo sauce, minced
• 2 tsp cumin
• 1 tsp black pepper
• 1 tsp chili powder
• 1 1/2 tsp salt

Preparation

Step 1

1. Add all ingredient to a large slow cooker and stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender and shreds easily.
2. Once the pork is cooked, prehet broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces. Use a slotted spoon to transfer to the prepared baking sheets, spreading the pork in an even layer.
3. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin to brown and crisp up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices over the pork. Toss the with tongs and broil for an additional 5 minutes. Ladle an additional 1/4 cup of broth over the crispy pork.
4. Repeat with the other baking sheet.
5. Serve immediately in tacos, burritos, salads.
Can be refrigerated for 3 days or frozen for up to 3 months.