Cut the pork roast into 3-4 inch chunks and season with the pepper and ½ teaspoon of salt.
Combine the beer (or stock), orange juice, remaining salt, garlic, cumin, chili, and cayenne together in the slow cooker, and then nestle the pork into the liquid.
Set the crockpot to cook on low for 10-12 hours or on high 5-7 hours.
Once cooked, shred the meat with two forks, and mix into the juices that were rendered while cooking.
For crispy pork, place shredded pork along with ½ cup of the cooking liquid onto a rimmed sheet pan and broil until lightly charred.
Serve the meat as desired.
For Gluten-Free Carnitas, just omit beer and use chicken stockPork: Use pork loin, cut into 3-4 inch chunks for lean, yet flavorful carnitas meat.Serving: Carnitas are delicious served on tortillas or with rice, topped with avocado, cheese, and cabbage.Mexican Slaw: I love making a simple slaw by mixing together ¼ cup of sour cream and Greek yogurt together with the juice of 1 lime, a handful of chopped cilantro, 1 teaspoon cumin, and ½ teaspoon of salt. Stir 3 cups of cabbage into the mixture. Refrigerate for at least 30 minutes before serving with the shredded pork. Storage: Store leftover shredded pork in an airtight container for up to 4 days or freeze for up to 3 months in an airtight container. Defrost in the refrigerator overnight before heating.