Crockpot Carnitas with Red Chili Salsa

• 5 pounds Pork Shoulder Or Butt
• 2 teaspoons Paprika
• 2 teaspoons Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1/2 whole Yellow Onion, Chopped
• 6 ounces, fluid Beer (nothing Too Hoppy)
• 1 whole Lime (juice Only)
• 3 whole Jalapenos
• 2 whole Dried Red Chili Pods
• 2 whole Large Ripe Heirloom Tomatoes
• 1/2 whole Yellow Or White Onion, Chopped
• 1 Tablespoon Fresh Lime Juice
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Honey
• 1/4 cups Cilantro Leaves, Loosely Packed
• 12 whole Corn Or Flour Tortillas
• Optional Garnishes: Chopped Onion And Cilantro

1. For the crockpot carnitas:
2. Rub the pork roast with the paprika, cumin, salt and pepper.
3. You can do this several hours ahead of time to allow the spices to season the meat, but you dont have to.
4. If you do, just spice the pork then put it into the refrigerator until you are ready to cook it.
5. Place the meat in your crockpot (I use a 6-quart crockpot) with the chopped onion, beer and lime juice.
6. Put the crockpot on the lowest setting and crock it for 8 hours.
7. When the meat is ready, it should shred very easily with a fork and should fall right off the bone.
8. Remove the roast from the crockpot and shred the meat.
9. If youd like, use the fat drippings that are still in the crockpot to fry up the shredded meat in a skillet over medium high heat until it has a nice crispy crust.
10. This is not a necessary step, but will definitely give more flavor and texture to the meat.
11. For the salsa:
12. Put your oven on the broil setting and place the jalapenos on the top oven rack to roast for 5 to 8 minutes, until skin is brown and charred.
13. Remove them from the oven, set them on a plate and allow to cool, then discard the stems and the insides.
14. Place the dried chilies in a pot of hot water for 5 minutes until theyre soft.
15. Remove the stems, but keep all the seeds inside and squeeze any water out that has pooled inside of them.
16. Place all of the salsa ingredients (including jalapenos and chilies) into a blender and blend to desired chunkiness.
17. I let mine go until its pretty well emulsified.
18. Place salsa in an airtight container in the refrigerator for up to one week.
19. Prepare the tacos on tortillas with heaping portions of carnitas, red chili salsa, chopped onion and cilantro.

pork shoulder, paprika, ground cumin, salt, ground black pepper, yellow onion, jalapenos, red chili pods, tomatoes, onion, lime juice, apple cider vinegar, honey, cilantro, flour tortillas, onion

Taken from tastykitchen.com/recipes/main-courses/crockpot-carnitas-with-red-chili-salsa/ (may not work)