Carnitas

Directions

1. 1
   In a slow cooker, combine all ingredients (except olive oil and beer) and stir.
2. 2
   Arrange the pork so it sits as a single layer at the bottom of the pot.
3. 3
   Set slow cooker to High for 4 hours or Low for 8 hours.
4. 4
   Once the pork is done, it should be tender enough that you can shred it with a spoon.
5. 5
   Heat a stainless steel or aluminum pan with the olive oil.
6. 6
   Using a slotted spoon, transfer the pork from the pot to the pan in batches.
7. 7
   Fry the pork until brown and crispy, breaking it up as you fry it.
8. 8
   Do not crowd the pan with pork for best results.
9. 9
   If you like, you can deglaze the pan with about 3 tablespoons of beer per batch and cook till evaporated.
10. 10
    Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.
11. 11
    Notes:
12. 12
    I did not brown the pork before putting it into the slow cooker and I think I should have.
13. 13
    I suggest seasoning the pork with the cumin and salt and browning it before putting it into the slow cooker.
14. 14
    However, I have not tired it which is why I did not add this to the actual recipe.
15. 15
    If you dont have a slow cooker you can do it stovetop by combining all ingredients in a Dutch oven or large heavy pot.
16. 16
    Arrange the pork so it sits as a single layer at the bottom of the pot.
17. 17
    Bring mixture to a boil and cover loosely.
18. 18
    Allow meat to simmer until tender and liquid is evaporated, about 3 to 4 hours.
19. 19
    If liquid evaporates and the pork in not yet fork-tender, add more liquid and continue to simmer.
20. 20
    Spoon pork with rendered fat into a hot pan and continue with the recipe.
21. 21
    If you choose the slow cooker method, you will have some juices in the pot when the pork is done.
22. 22
    Strain this juice and reserve with 3 cups of pork for Posole soup (recipe posted here).