Slow Cooker Carnitas with Beer

I've made this many times now, and it is always a hit. Just the perfect amount of spicy and full of flavor! I also think the beer really adds to the flavor of this pork. We will continue to make this recipe over and over again! I really like using the leftovers to make freezer burritos or enchiladas.

Ingredients:

2-3 pounds pork roast
1 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons pepper
1 tablespoon smoked paprika (or regular paprika, if you don’t have smoked)
2 teaspoons cumin
1 tablespoon onion powder
2 tablespoon chili powder
2 teaspoons oregano
1 teaspoon cayenne
1 tablespoon garlic powder
1 (12 ounce) Mexican beer (or just something light that you have on hand)
1/2 cup orange juice
1-2 limes, juiced
1 4 oz. can jalapeños, minced

Directions:

1. For better flavor, you should brown your meat before putting it in the slow cooker. I skip this step often when I am in a rush, and I don’t notice a huge difference. To brown, heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown.
2. Combine salt, pepper, smoked paprika, cumin, onion powder, chili powder, oregano, cayenne, and garlic powder together in a bowl and mix.
3. Add pork to the slow cooker and sprinkle with seasonings.
4. Pour in beer, orange juice, lime juice, and jalapeños. Cook on low for 10-12 hours. Flip once while cooking, if possible.
5. Before serving, shred pork in the slow cooker using forks or tongs. Stir to combine with the liquid in the slow cooker.

This recipe was adapted from the recipe from Half Baked Harvest (http://www.halfbakedharvest.com/crockpot-carnitas-tortilla-burrito-bowl/).