Ingredients
olive oil
3-4 lb. pork shoulder
2 tbsp cumin
2 tbsp oregano
1 tbsp chili powder
2 tsp paprika
pinch of cayenne pepper (didn’t add)
1 white onion, diced
8-10 cloves garlic, smashed
½ cup orange juice
12 oz. bottle Mexican beer
32 oz. chicken broth (or as much will fit in the cooker)
Instructions
1. Rub the meat with spices, then sear on hot pan with olive oil for a min each side
2. Move meat to slow cooker, add onions garlic salt pepper to pan (no rinse) and soften those; use a little broth to deglaze and add to cooker
3. Add beer, oj, then remaining broth (if you’re using better than bouillon, add the bouillon directly to the pot not the broth in case you don’t use all the liquid)
4. Slow cook 8-10 h, high 4-5
5. Take out the meat, shred, place on cookie sheet & drizzle ~1 cup of the cooking liquid on top
6. Broil for 3-5 min until some parts are crispy
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