Crockpot Pork Carnitas with Mexican Slaw

1. 1

   Heat the oil in a large stockpot over high heat.

2. 2

   Sear the pork roast for 1-2 minutes per side.

3. 3

   (Skip this step if you are really in a time crunch.)

4. 4

   Place the pork into a crock pot.

5. 5

   Combine the beer (or stock), orange juice, salt, pepper, garlic, cumin, chile and cayenne together and pour over the meat.

6. 6

   Set the crockpot to low for 10-12 hours or on high for 5-7 hours.

7. 7

   Shred the meat with two forks and mix into the juices that were rendered while cooking.

8. 8

   For the Mexican slaw: Stir together sour cream and Greek yogurt with lime juice, chopped cilantro, cumin, salt and pepper.

9. 9

   Stir in shredded cabbage.

10. 10

    (If you like a creamier topping for your tacos, use more sour cream and yogurt.)

11. 11

    Serve the meat on a tortilla topped with the slaw.

12. 12

    Note: I like to make the slaw after placing the meat into the crockpot to give the slaw time to develop flavors.

13. 13

    But it can be made last minute.

* Per serving · 4 servings · Values may vary.