Crockpot Carnitas

From the kitchen of SteakNPotatoesKindaGurl

• 4-5 lbs. pork shoulder picnic
• 5 cloves garlic, minced
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• juice of 2 limes
• 1/2 cup orange juice
• 12 ounces beer (I used Yuengling lager)
• 1/2 cup salsa (I used a chipotle salsa)

Place the pork shoulder in the crockpot. Rub minced garlic into the meat. Season meat with all seasonings and rub into the pork on all sides.

Add hot sauce, lime juice, orange juice, beer, and salsa to the crockpot. Cover and cook on low for 8 hours, or on high for less but check the temperature after 4-5 hours. It should be at an internal temp of 155-160 degrees.

Shred meat with two forks directly in the crockpot. It should fall apart easily and be tender.

Preheat broiler. Place the shredded meat on a baking sheet and pour a few spoonfuls of sauce over top. Broil for 5-10 minutes, until the edges of the pork are browned a bit and a little crispy. Keep an eye on the broiler though and don't stray too far!

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