Crock Pot Pork Carnitas

Don't skip the step to broil the shredded pork under the broiler. This is what makes the flavors develop and the crispy pork adds a lot to your meal.

3-4 pound boneless pork shoulder roast
12 oz bottle beer (I used a lager)
2 oranges, juiced (4 oz)
1 large lime, juiced (about 2 oz)
5 cloves garlic, minced or pressed
1 large onion, cut into large chunks
1 recipe of the Spice Mix below

Spice mix 
1/2 Tbsp kosher salt
1 1/2 tsp ground cumin
1 1/2 tsp chipotle chili powder
1 tsp oregano
1 tsp black pepper, freshly ground
1/4 tsp ground cinnamon
1/2 tsp ground cayenne pepper

Mix well in a small bowl.

Toppings
10 tortillas (flour or corn)
white onion, diced
1 avocado, thinly sliced
shredded Mexican cheese (of your choosing)
hot sauce (your choosing)
sour cream (optional)

1. Pour beer and juice from oranges and lime in the bottom of a crock pot
2. Add onion, saving about 1/4 of it to put on top of the roast
3. Rub spice mix and garlic clove into the meat on both sides
4. Place meat into the crock pot and place the onion you set aside on top of the roast
5. Cover crock pot and turn to high setting for about 5-6 hours or on low setting for 7-9 hours or until roast is tender and shreds with a fork.
6. Shred pork, salt and pepper to taste, and place on a foil-lined metal baking pan (may use 2 pans)
7. Preheat broiler on low broil setting.
8. Place meat under broiler, mixing periodically until meat begins to brown and get crispy.
9. Remove pan and assemble carnitas into tortillas with toppings of your choice.
10. Tastes great with homemade refried beans in the tortillas or on the side.
11. Reheats well for leftovers or can freeze leftovers and use another day.