This shredded pork is tasty enough all on its own, but imagine it on a soft tortilla, topped with queso fresco, avocado, and a splash of lime juice. Yum! Broiling the shredded pork isn’t necessary if you want to save time, but it gives the meat a nice caramelized texture.
- Yield: 8 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 8 Hours
- 4–5 pounds pork shoulder, trimmed and cut into 3-inch chunks
- 1 cup beer, or equal parts chicken stock and apple cider vinegar
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the spiced pork mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
- Allow the pork to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 6–8 hours until the pork shreds easily using a fork. For crispy pork, move the shredded pork to two baking sheets lined with aluminum foil. Place them under the broiler until browned, about 5 minutes. Toss the browned pork in the juices in the slow cooker before serving.