Prep Time: 10 mins
Cook Time: 6 hours
Total Time: 6 hours 10 mins
Servings: 6-8
Ingredients:
- 1 tablespoon olive oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup beer (or chicken stock)
- 1 medium white onion, diced
- 4 cloves garlic, peeled and minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
Directions:
- Heat oil in a large saute pan over high
heat. Add the pork and sear on each side until browned (about 1-2
minutes per side). Transfer pork to the slow cooker.
- Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
- Once the pork is cooked, preheat your broiler to high heat and
prepare two baking sheets with aluminum foil. Use a fork to shred the
meat into bite-sized pieces, and then use a slotted spoon to transfer it
to the prepared baking sheets, spreading the pork in an even layer and
leaving the juices behind in the slow cooker. (Don't discard the
juices, we're going to use them later!)
- Place one sheet under the broiler for about 5 minutes, or until the
edges of the pork begin browning and crisping up. Remove the sheet from
the oven, then ladle about 1/4 cup of the juices from the slow cooker
evenly over the pork, and then give it a good toss with some tongs.
Broil for an additional 5 minutes to get the meat more crispy. Then
remove and ladle an additional 1/4 cup of broth over the crispy pork.
- Repeat with the other baking sheet of pork.
- Serve immediately in tacos, burritos, salads, or whatever sounds good
to you! This pork can also be refrigerated in a sealed container for
up to 3 days, or frozen in a sealed container for up to 3 months.