recipe: slow cooker carnitas

taken from: Gimme Some Oven

picture taken from GimmeSomeOven 

changes: skipped the searing step before adding this to the slow cooker. 

ingredients:

- 1 4-lb lean boneless pork roast, excess fat trimmed, cut into 5-inch chunks

- 1 can light beer (or chicken stock)

- 1 medium white onion, diced

- 4 cloves garlic, peeled and minced

- 1 tbsp chipotle powder

- 2 tsp cumin

- 1 tsp blaok pepper

- 1 tsp chili powder

- 1 1/2 tsp salt

to make: 

add all ingredients EXCEPT the pork to the slow cooker, and stir to combine. add pork. 

cook on low for 6-8 hours or on high for 4-5 hours until the pork is super-tender and shreds easily with a fork. 

once pork is cooked, preheat broiler to high heat and prepare a baking sheet with aluminum foil. use a fork to shred the meat into bite-sized pieces, then use a slotted spoon to transfer it to the baking sheet, spreading pork in an even layer. leave the juices behind in the slow cooker. 

place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning & crisping up. remove from the oven, then ladle bout 1/2 cup of the juices from the slow cooker evenly over the pork, and give it a good toss with some tongs. broil for an additional 5 minutes to get the meat more crispy, then ladle and additional 1/2 cup of juices over the crispy pork. 

results: YUM. though it's a little more work than regular pulled pork, i'd do the crispy step again b/c it adds a lot. (sometimes regular pulled pork has a mush texture like tuna fish... sometimes this is OK, sometimes it's just a bit meh)