I love my slow cooker! Nothing beats coming home from a long day to a dinner that has practically cooked itself, and this is one of my favorite recipes. Can you tell I’ve been on a Mexican binge lately?
1 3-4lb pork roast (Boston butt roast works well)
12 ounce bottle of Mexican beer, like Negro Modelo
1 yellow onion, chopped
2 cloves garlic, minced
1 large orange, zest grated and juice reserved
1 lime, zest grated and juice reserved
1 tbsp oregano
¼ cup Kelapo coconut oil
Salt and pepper
Corn tortillas and your favorite taco toppings (below are mine):
Generously season pork on all sides with salt and pepper. In a large pan, add coconut oil and turn to med-high heat. Add the pork and brown on all sides, about 10 minutes. Remove the pork and place it in a slow cooker. Pour off all but 1 tablespoon of the fat in the pan, and add onion and garlic. Cook until soft and fragrant, about 1 minute. Deglaze the pan with the beer, and cook 1–2 more minutes. Pour the beer mixture over the pork, then add lime and orange juices and zests, and oregano. Cook for 5 hours on the high heat setting, or 10 hours on the low heat setting. Remove from slow cooker and shred, then add to taco shells or warmed corn tortillas and top with your favorite toppings.
Extras can be frozen for an easy weeknight meal.