Slow Cooker Jalapeño Ranch Carnitas with Cilantro Lime Slaw

For the Jalapeño Ranch Carnitas:
Spray the inside of your slow cooker with cooking spray. Place the pork loin fat side down in the slow cooker. Top with ranch seasoning, minced garlic, cumin, and the freshly sliced jalapeño. I did not seed the jalapeño and it was not overly spicy. Pour the bottle of beer right over the top. Put the lid on and set it to low. Let it cook on low for 8 hours. I like to assemble the slaw and let it refrigerate for a few hours before serving, so you can make it at this time if desired. See recipe below.

After it has cooked for 8 hours, remove the meat to a cutting board and shred it with a fork. It should just fall apart. Do not discard the juice from the slow cooker.

Using a parchment paper or foil lined baking sheet place the shreds of meat in a single layer. Turn your broiler on high and set the meat under your broiler. Let it broil for 1-2 minutes until crisp. Keep a close eye on the meat, as every oven heats differently. Yours may get crisp quicker than mine did. Remove it from the oven as soon as it starts to crisp up.

Put the crisp meat into a bowl and pour some of the juice from the slow cooker over the top (this is key—do not skip this step). Set aside.

For the cilantro lime slaw:
Add the slaw mix, chopped red pepper and jalapeño into a mixing bowl. In a small bowl or measuring cup combine the oil, vinegar, cilantro, spices and lime juice. Stir well. Pour dressing over slaw and stir. Keep cool until ready to serve. I personally like the slaw best when it has had time to sit and let the flavors meld. It can be made and served immediately, but I like it best if it has set for an hour or two.

To assemble carnitas:
Heat a stack of corn tortillas using your preferred method. Place meat and slaw in tortilla and garnish with additional juice from the slow cooker, or lime juice.