Crispy Slow Cooker Pork Carnitas
1 T Vegetable oil
4-5 lb Lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks **
8 oz Beer
1 Large white onion, finely diced
4 Cloves garlic, minced
1 T Chipotle powder (or 1 chipotle in adobo sauce)
2 tsp Cumin
1 tsp Chili powder
1-1/2 tsp Salt
1 tsp Black pepper
(** Lots of options at the meat counter - some VERY expensive, some quite reasonable. If you find a great deal that is not as lean, buy a 6 lb roast and trim the fat. It should bring it down to about the right size and save you dollars.)
Add remaining ingredients to slow cooker and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender. Shred with 2 forks right in the crockpot full of flavorful juices. You can serve the meat at this point as is, or make it extra special by crisping the meat using the following method.
Preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a slotted spoon to transfer the meat to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. 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 or cover and refrigerate. You can also freeze for later use..