Crock Pot Carnitas

• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 large onion, roughly chopped
• 1 bottle (12 ounces) beer
• Juice of 1 orange
• 1 can (14.5 ounces) diced tomatoes
• 2 chipotle peppers in adobo sauce
• Juice of 1 lime
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

1. 1. Place pork cubes and onion in the crock pot and pour beer and orange juice over top. Cover and cook on low for 4 to 6 hours.
2. 2. Removed cooked pork from juices and set aside. Once cool, shred pork using a fork or your fingers.
3. 3. Add remaining ingredients except vegetable oil to a blender, cover, and puree until well blended.
4. 4. In a large saute pan, heat vegetable oil over medium heat. Once oil is hot, add pork and saute to crisp up some of the edges. Spoon or pour in as much sauce as you would like. Continue to cook until sauce is heated through. Serve with corn tortillas, tomatoes, queso fresco, and guacamole.

pork shoulder, onion, beer, orange, tomatoes, peppers, lime, coriander, cumin, kosher salt, freshly ground black pepper, vegetable oil

Taken from www.epicurious.com/recipes/member/views/crock-pot-carnitas-52537551 (may not work)