Slow Cooker Carnitas

(serves 4)

• 5 lbs bone-in pork shoulder.
• 1 full-bodied bottle of beer (I used a black and tan Yuengling Lager)
• 2 tbsp olive oil
• ½ tablespoon of salt and pepper
• ½ tsp each of cumin, paprika, chili powder, cayenne (red) pepper
• ¼ cup of Trader Joe's Sriracha BBQ sauce
• 1 jalapeńo pepper, finely chopped
• 4 garlic cloves, minced
• 1 lime

Step 1:

Remove any excess fat or skin from the top of the pork shoulder. Rub all sides generously with salt and pepper.

Step 2:

In a small bowl, combine olive oil and dry spices until it becomes a thick paste. Use a large brush to generously coat the top and sides of the pork shoulder. Place into a slow cooker and drizzle Trader Joe's Sriracha Barbecue sauce on top- about 1/4 of a cup. If you don't have access to Trader Joe's, any spicy or sweet barbecue sauce will do.

Step 3:

Mince the garlic cloves and finely chop your jalapeńo pepper. Sprinkle them on top of the meat. Depending on how spicy you want it to be, you can use the jalapeńo seeds or discard them. Personally, I discarded them and felt the meat had a nice balance of spice and flavor.

Step 4:

Crack open a nice full-bodied brew of your choice- I used a Black & Tan Yeungling- and pour it into the slow cooker. Juice 1 lime, reserve the juice to preserve your guacamole or avocado slices, and toss the flesh into the pot. Cover and braise for 6-8 hours on medium to high heat.

Step 5:

After 6-8 hours, carefully remove the meat from the slow cooker and place it in a shallow pan or cutting board that will catch all the juices. It's going to be extremely juicy, and you'll want to avoid a big mess! Remove the bone and discard. Use tongs and a large fork to pull the meat apart. Place the pulled pork back into the slow cooker and cover again until ready to eat. The longer you leave it, the more the sauce reduces and the richer it tastes.

Step 6

Serve the pulled pork in a soft shell taco or for a healthier version: atop a bed of baby spinach. We made a simple pico de gallo (diced tomatoes, yellow onion, jalapeño pepper, cilantro, lime juice, salt and pepper) and sliced up some fresh avocados. Queso fresco and spicy mayo completed the meal!