Crockpot Pork Carnitas with Mexican Slaw

Heat the oil in a large stockpot over high heat. Sear the pork roast for 1-2 minutes per side. (Skip this step if you are really in a time crunch.)

Place the pork into a crock pot. Combine the beer (or stock), orange juice, salt, pepper, garlic, cumin, chile and cayenne together and pour over the meat. Set the crockpot to low for 10-12 hours or on high for 5-7 hours. Shred the meat with two forks and mix into the juices that were rendered while cooking.

For the Mexican slaw:
Stir together sour cream and Greek yogurt with lime juice, chopped cilantro, cumin, salt and pepper. Stir in shredded cabbage. (If you like a creamier topping for your tacos, use more sour cream and yogurt.)

Serve the meat on a tortilla topped with the slaw.

Note: I like to make the slaw after placing the meat into the crockpot to give the slaw time to develop flavors. But it can be made last minute.