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For the Jalapeno Ranch Carnitas: Spray the inside of your slow cooker with cooking spray.
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Place the pork loin fat side down in the slow cooker.
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Top with ranch seasoning, minced garlic, cumin, and the freshly sliced jalapeno.
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I did not seed the jalapeno and it was not overly spicy.
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Pour the bottle of beer right over the top.
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Put the lid on and set it to low.
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Let it cook on low for 8 hours.
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I like to assemble the slaw and let it refrigerate for a few hours before serving, so you can make it at this time if desired.
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See recipe below.
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After it has cooked for 8 hours, remove the meat to a cutting board and shred it with a fork.
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It should just fall apart.
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Do not discard the juice from the slow cooker.
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Using a parchment paper or foil lined baking sheet place the shreds of meat in a single layer.
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Turn your broiler on high and set the meat under your broiler.
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Let it broil for 1-2 minutes until crisp.
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Keep a close eye on the meat, as every oven heats differently.
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Yours may get crisp quicker than mine did.
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Remove it from the oven as soon as it starts to crisp up.
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Put the crisp meat into a bowl and pour some of the juice from the slow cooker over the top (this is keydo not skip this step).
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Set aside.
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For the cilantro lime slaw: Add the slaw mix, chopped red pepper and jalapeno into a mixing bowl.
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In a small bowl or measuring cup combine the oil, vinegar, cilantro, spices and lime juice.
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Stir well.
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Pour dressing over slaw and stir.
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Keep cool until ready to serve.
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I personally like the slaw best when it has had time to sit and let the flavors meld.
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It can be made and served immediately, but I like it best if it has set for an hour or two.
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To assemble carnitas: Heat a stack of corn tortillas using your preferred method.
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Place meat and slaw in tortilla and garnish with additional juice from the slow cooker, or lime juice.
