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For the crockpot carnitas:
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Rub the pork roast with the paprika, cumin, salt and pepper.
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You can do this several hours ahead of time to allow the spices to season the meat, but you dont have to.
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If you do, just spice the pork then put it into the refrigerator until you are ready to cook it.
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Place the meat in your crockpot (I use a 6-quart crockpot) with the chopped onion, beer and lime juice.
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Put the crockpot on the lowest setting and crock it for 8 hours.
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When the meat is ready, it should shred very easily with a fork and should fall right off the bone.
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Remove the roast from the crockpot and shred the meat.
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If youd like, use the fat drippings that are still in the crockpot to fry up the shredded meat in a skillet over medium high heat until it has a nice crispy crust.
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This is not a necessary step, but will definitely give more flavor and texture to the meat.
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For the salsa:
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Put your oven on the broil setting and place the jalapenos on the top oven rack to roast for 5 to 8 minutes, until skin is brown and charred.
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Remove them from the oven, set them on a plate and allow to cool, then discard the stems and the insides.
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Place the dried chilies in a pot of hot water for 5 minutes until theyre soft.
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Remove the stems, but keep all the seeds inside and squeeze any water out that has pooled inside of them.
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Place all of the salsa ingredients (including jalapenos and chilies) into a blender and blend to desired chunkiness.
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I let mine go until its pretty well emulsified.
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Place salsa in an airtight container in the refrigerator for up to one week.
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Prepare the tacos on tortillas with heaping portions of carnitas, red chili salsa, chopped onion and cilantro.
