Ingredients
- 4–5 lbs pork shoulder
- 11/2 tablespoon garlic, minced
- 1 tablespoon coarse salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon oregano
- Pinch of cinnamon
- Juice of 1 lime
- 16 ounce can diced tomatoes with juice
- 4 ounce can of diced green chilies (keep the juice)
- 1/2 cup orange juice
- 1 12 ounce bottle Corona
- Creamy Cilantro Lime Pineapple Coleslaw
Instructions
- Place the pork shoulder in the crock pot.
- In a small bowl, mix together the salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne.
- Rub seasonings onto the pork.
- Evenly distribute the garlic over top of the meat.
- Next, add in lime juice, orange juice, beer, tomatoes and green chilies.
- Cover and cook on low for 8 hours. I actually let mine cook for 10 since I was at work. It was SUPER tender!
- Directly in the crock pot, shred the meat into chunks using 2 forks.
- Preheat broiler and place rack in upper third of the oven.
- Line a baking sheet with foil.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Using a slotted spoon, scoop up some meat (allowing to drain slightly) and place the meat on the baking sheet.
- Spoon a few spoonful’s of sauce over top.
- Broil for 5-10 minutes or until you get browned edges on the pork.
- Serve with warm tortillas, Creamy Cilantro Lime Pineapple Coleslaw and sour cream.
