Crockpot Beer Carnitas

I always know a meal is a success if C eats the leftovers. He ate the leftovers of these Carnitas as a snack, so I knew it was a winner. Crockpot cooking is perfect for busy days and this recipe is no exception. We had guests stay at our condo while we were out of town and they left a ton of Corona, I knew it was meant to be. I used a smaller pork should, about 3 pounds, so mine cooked in about 8 hours on low. The Carnitas were great in crunchy taco shells, but they would be equally good on flour tortillas or even on a torta with a bolillo bun. I used the leftovers on nachos, which was amazing.  Miss F added beans to hers, no surprise there.  This recipe is from How Sweet It Is.

Crockpot Beer Carnitas

2 teaspoons cumin
1 ½ teaspoons chili powder
½ teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon pepper
1 onion, peeled and chopped
5-6 pounds pork shoulder roast (or butt)
8 ounces of beer, I used Corona

for serving: taco shells, guacamole, shredded jack cheese

Combine cumin, chili powder, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and sprinkle the seasonings all over. Pour in the beer, then cook on low for 10 to 12 hours. Check once or twice if possible and if needed, add more beer. Shred the pork with two forks and return to the crockpot for 20 minutes more. Serve in taco shells with guacamole and shredded cheese.

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