Carnitas

Ingredients

• 2 tablespoons chiles in adobo sauce 
• 1 cup chicken broth 
• 1 tablespoon chili powder 
• 3 tablespoons garlic chopped
• 1 teaspoon pepper 
• 3 pounds boston butt pork roast boneless cut into 2
• 1 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• baking pan
• microwave
• measuring cup
• slow cooker

Directions

1. Combine first 6 ingredients in a 5-quart slow cooker; stir in pieces of roast. Microwave beer in a 2-cup glass measuring cup on HIGH 2 minutes or until very hot.
2. Pour beer over meat in slow cooker; do not stir. Cover and cook on HIGH for 6 hours or until very tender.
3. Shred meat using 2 forks.
4. Serve hot or see notes below.
5. * We used adobo sauce from canned chipotle chiles in adobo sauce.
6. Transfer meat mixture and juices to a 13" x 9" baking dish; cover and chill overnight. To reheat, crumble meat mixture into a large skillet, and cook over medium-high heat 15 minutes or until browned and hot.
7. Microwave Option: Traditionally, Carnitas are browned in their own drippings until they are crisped and browned. However, reheating the shredded pork in the microwave is an easy alternative. Microwave 6 cups meat mixture on HIGH 6 minutes, stirring once, or until thoroughly heated.