Tacos have become a modern day phenomenon. If you’re like us, you’ve been eating tacos your whole life. But with the rise of social media, tacos have found fame amongst fashion bloggers and mainstream influencers. They have even given the dish its own day of the week with “Taco Tuesday.” We want in! Wherever there is food, there is a beer to go with it. So let’s “taco ‘bout” a perfect pairing: Karbach’s Love Street and Carnitas.
Don’t worry, these easy crockpot Carnitas are simple enough for anyone to make! Broiling them just before serving gives a browned, crispy crust to the meat—a can’t miss step.
Prep Time: 10 Minutes
Cook Time: 8 Hours
– 4–5 lbs. pork shoulder
– 5 cloves garlic
– 1 tablespoon salt
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon black pepper
– 1 teaspoon oregano
– 1/4 teaspoon cinnamon
– 1/2 teaspoon cayenne pepper
– 1 tablespoon chipotle hot sauce (optional)
– Juice of 2 limes
– 1/2 cup orange juice
– 12 ounces Karbach Love Street (beer)
– 1/2 cup salsa (We like to use a less chunky one)
Step 1: Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (we actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you can just toss it in, too).
Step 2: Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Step 3: Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Step 4: Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Step 5: Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Step 6: Serve on tortillas with fresh cilantro, avocado, and lime juice. Enjoy!
Cover Photo Edited from