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1
In a slow cooker, combine all ingredients (except olive oil and beer) and stir.
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2
Arrange the pork so it sits as a single layer at the bottom of the pot.
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3
Set slow cooker to High for 4 hours or Low for 8 hours.
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4
Once the pork is done, it should be tender enough that you can shred it with a spoon.
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5
Heat a stainless steel or aluminum pan with the olive oil.
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6
Using a slotted spoon, transfer the pork from the pot to the pan in batches.
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7
Fry the pork until brown and crispy, breaking it up as you fry it.
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8
Do not crowd the pan with pork for best results.
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9
If you like, you can deglaze the pan with about 3 tablespoons of beer per batch and cook till evaporated.
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10
Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.
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11
Notes:
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12
I did not brown the pork before putting it into the slow cooker and I think I should have.
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13
I suggest seasoning the pork with the cumin and salt and browning it before putting it into the slow cooker.
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14
However, I have not tired it which is why I did not add this to the actual recipe.
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15
If you dont have a slow cooker you can do it stovetop by combining all ingredients in a Dutch oven or large heavy pot.
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16
Arrange the pork so it sits as a single layer at the bottom of the pot.
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17
Bring mixture to a boil and cover loosely.
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18
Allow meat to simmer until tender and liquid is evaporated, about 3 to 4 hours.
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19
If liquid evaporates and the pork in not yet fork-tender, add more liquid and continue to simmer.
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20
Spoon pork with rendered fat into a hot pan and continue with the recipe.
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21
If you choose the slow cooker method, you will have some juices in the pot when the pork is done.
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22
Strain this juice and reserve with 3 cups of pork for Posole soup (recipe posted here).
