Also? Tacos are REALLY hard to photograph. Just sayin.
- 1 tablespoon olive oil
- 4.5-lb lean boneless pork roast, excess fat trimmed (of which there was much in my particular cut; I actually find that to be the norm), cut into 3-inch pieces
- 8 ounces of beer (Mmmm, beeer. Note this is not a full can- you get to drink the rest! Bonus!)
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle chili powder (and yes, this does make a difference; don't cheat with regular)
- 2 teaspoons cumin
- 1 teaspoon chili powder (see? we use two kinds for a reason!)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- Heat oil in a large skillet over medium-high heat. Sear the pork on all sides until browned (6-10 minutes total). Remove pork with a slotted spoon and transfer to a crock pot.
- Add remaining ingredients, with a gentle stir to mix. Cook on low 6-8 hours until the pork is tender and shreds easily with a fork. Shred all of the pork.
- Once the pork is cooked, preheat your broiler. Herein lies the crispy magic. Line a baking sheet with aluminum foil, and with a slotted spoon transfer the pork from the crock pot to the baking sheet. Reserve the remaining liquid. Spread the pork into a single layer, using two baking sheets if necessary.
- Broil 5 minutes or until the edges are crispy but the pork is still juicy/not dried out. Drizzle with 1/4 cup of the reserved juice from the crock pot, and gently stir to coat. Broil another 5 minutes, remove from oven, and ladle with another 1/4 cup of reserved juice.
- Serve with tacos, burritos, on sandwich buns, on salad, etc. I personally think the soft taco approach is a home run.