Crispy Slow Cooker Carnitas Tacos

Ingredients

• Boneless Pork Roast

  6 servings or 678g

• Beer

  Alcoholic beverage, light

  1 can or bottle (12 fl oz) or 354g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Minced - Great Value

  4 tsp or 20g

• Chipolte Peppers in Adobo Sauce

  La Morena

  1 serving or 30g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Chili powder

  Spices

  1 tbsp or 8g

• Salt

  Table

  1 ½ tsp or 9g

Directions

1. Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 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 the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, we’re going to use them later!) Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. 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! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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