2 ½lbpork shoulder or pork butt roastcut into 4-inch chunks
1 ½teaspoonskosher saltdivided
½teaspoonfreshly cracked black pepper
¼teaspoonground cayenne pepperoptional
12ouncespale beer(or chicken stock)
½cuppulp-free orange juice
¼cupfresh lime juiceabout 2 limes
¼cupminced red onion
3cupspurple or green cabbageshredded
For the Carnita Meat
Cut the pork roast into 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, remove the meat to a large mixing bowl and shred the meat with 2 forks. Once shredded, add ½ cup to 1 cup of the cooking liquid to the meat and stir to moisten.
For crispy pork, place the shredded pork onto a rimmed sheet pan. Broil for 3-5 minutes, flip the meat, and continue to broil for another 2-3 minutes, or until crispy. Keep an eye on the meat, so it does not burn.
Serve the crispy, shredded pork on tortillas or over rice and top with slaw and crumbled queso fresco or feta if desired.
Mexican Slaw (optional)
While the meat is cooking, combine lime zest, lime juice, olive oil, cilantro, onion, cumin, and salt together in a large mixing bowl. Add the cabbage and toss to coat. Cover and refrigerate for at least 30 minutes prior to serving.
For Gluten-Free Carnitas, just replace the beer with low-sodium chicken broth or stock. Pork: Instead of a pork shoulder or pork butt, use a pork loin for lean, yet flavorful carnitas meat.Serving: Carnitas are delicious served on tortillas or with rice, topped with avocado, cheese, and cabbage.Storage: Store leftover cooled, 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.