Mmmmm… pork Mexican style, ready for tacos, nachos and your imagination.
Heat up the oil in a pan.
Season the pork with salt and pepper. Brown the pork in the oil in 2-3 turns. After browning add to the slow cooker.
Add beer and deglaze the pan (scrape up all the brown bits from the pan. That equals flavor). Add everything to the slow cooker.In this step, only add 1/2 tsp of salt. Later you can taste and adjust the salt level. Add all the orange juice and the rind.
Cook on low until it pulls apart, around 6-8 hours (after 3-4 hours you can try it and adjust the salt level). Drain the pork (DO NOT THROW AWAY THE LIQUID!), leave it to rest about 5 minutes and pull it apart with 2 forks. Add a few TBLs of the broth.If you want to brown the pork further, you can put it in the oven to crisp for a few minutes BEFORE adding the broth. You could also fry it in a little oil in a hot pan.
Ready to serve!
Serve with tortillas, avocado crema, pickled onions, radishes, finely shredded cabbage, fresh cilantro, and jalapeños if desired.
- This can be made on the stove-top. Follow the directions and add to a big pot instead of the slow-cooker and cook low and slow until the pork is very tender (about 2-3 hours).
- Extra pork can be frozen for up to 2 months for a quick future dish.
- Any leftover broth can be frozen for soups and sauces