Crockpot Carnitas

If you follow along with me on Twitter or Instagram, you know that I could eat tacos

every

single 

day

and never tire of their deliciousness. 

This recipe was so low maintenance and I've been eating the leftovers for five days now. Seriously, what is there to not love about tenderized, flavorful pulled pork? This stuff never dries out and pairs well with so many different flavors!

I actually used a 3 lb roast and reduced the cooking time by a couple of hours. It still made enough to feed a small army. You can also substitute broth, ginger ale or cola for the beer.

What You'll Need:

5-6 pounds pork shoulder roast (or butt)

1 tablespoons canola oil

8 ounces of your favorite beer

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 tablespoons smoked paprika

1/2 tablespoon cumin

1 1/2 teaspoons onion powder

1 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

What To Do:

Combine seasonings together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).

Add pork to the crockpot and sprinkle seasonings all over. Pour in beer, then cook on low for 10-12 hours. Check once or twice if possible and if needed, add more beer (I did not add any). Before serving, use forks or kitchen tongs to shred pork. Let sit on low or warm for another 20-30 minutes before serving.

Recipe from How Sweet Eats

Top your taco with your favorite toppings! My go to is avocado slices and sour cream but you could also mix and match the following:

• diced onion
• cilantro
• avocado slices
• pico de gallo
• diced mango 
• sour cream/ greek yogurt
• sliced jalapeno
• fresh squeezed lime 
• layer in bowl with rice, pinto beans, meat, and top with any of the above