Carnitas

Preparation time: 30 minutes
Cook time: 8 hours
Total time: 8 hours 30 minutes
Yield: 12-15 Servings

Ingredients:

• 1 (4-5 lb.) lean, boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 1 cup beer (or chicken stock)
• 1 medium white onion, diced
• 4 cloves of garlic, peeled and minced
• 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce, minced)
• 2 tsp. Ground cumin
• 1 tsp. Black pepper
• 1 tsp. Chili powder
• 1 ½ tsp. Fine sea salt
• corn tortillas, green salsa, cabbage, chopped onion, cilantro and cotija cheese, for serving

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.
2. 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.
3. 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 ¼ 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 ¼ cup of broth over the crispy pork.
4. Eat with corn tortillas, green salsa, cabbage, chopped onion, cilantro and cotija cheese.

Recipe from Nicole Hardman