- 8
- 310 mins
Ingredients
- 1 tablespoon vegetable oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup beer (or chicken broth)
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon 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.
Stir in the remaining ingredients and cover. Cook on low for 5-8 hours until the pork is completely tender and shreds easily. Shred all of the meat with tongs or a fork.
Once the pork has finished cooking, heat your broiler to high. Line a baking sheet with aluminum foil. Use a slotted spoon to transfer the pork to the prepared baking sheet, spreading it in a single layer. Reserve the liquid in the slow cooker.
Place the pork under the broiler for about 5 minutes, or until the edges begin to crisp. Use tongs to toss the pork, then ladle about ¼ cup of broth over the pork. Continue broiling for another 5 minutes, or until the edges are nice and crispy. Ladle another ¼ cup of broth over the pork and serve immediately.
I usually only broil as much as we're going to eat that night and then freeze or refrigerate the rest. When I cook from frozen, I thaw in the refrigerator and then broil as directed once it's thawed. You can broil all of it (you'll need two baking sheets) and then freeze, if desired.