- 3 lb pork shoulder
- Juice of 1 lime
- Juice of 1 orange
- 12 ounces beer (a lager is best, I used Pacifico)
- 2 cloves garlic, whole
- 1 medium white onion
- 1 jalapeño, seeded and minced
- 1 chipotle pepper in adobo sauce, minced
- 1/4 teaspoon adobo sauce
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons coarse salt
- 1 teaspoon black pepper
- Warm tortillas, fresh cilantro for serving
- Halve white onion. Dice one half and set aside. Cut the other half into large chunks (into sixths works well).
- Mix chili powder, paprika, cumin, cayenne, salt, and pepper together in a small bowl.
- Turn on slow cooker. Add onion chunks, garlic, jalapeño, chipotle pepper, and adobo sauce. Spread into one layer on the bottom of the cooker.
- Gently pat pork shoulder dry and trim off any excess fat. Season with the spice mixture, using up all the spice.
- Place pork shoulder on top of the layer. Pour beer, lime juice, and orange juice over the pork.
- Cook 3 1/2 – 4 hours on high, 7-8 hours on low, until completely tender and easily shreddable with a fork.
- When finished in the slow cooker, preheat the broiler. Spoon some liquid in the cooker over the pork to moisten. Place pork on a large baking sheet. Shred using two forks and spread into a single layer. Pour 1/2 cup of the liquid at the bottom of the slow cooker over the shredded pork.
- Broil for 5-7 minutes, until pork edges are browned and crispy.
- Serve in warmed tortillas with diced white onion and fresh cilantro.