These carnita tacos have a sweet and spicy shredded pork with crispy bits on the edges, fresh and fiery tomato salsa, creamy avocado, salty cojita cheese, and fragrant cilantro all topped off with spicy mayo and lime.
Rinse your pork roast quite well and pat dry. Season the roast with salt, pepper and the cumin all over. Be generous with the salt and pepper.
Turn your oven on to 350 degrees.
Get out a big oven proof pot with a lid and put it on high heat on the stove. Put the couple tbsps of coconut oil in, let it get hot, and then brown the roast well on all sides. Turn the heat off.
Add the onion, garlic, and chipotle pepper to the pot. Pour in the beer, apple cider vinegar and squeeze in the lime and orange juice. You can put in the peel as well, but I found that the lime peel gave a tiny hint of a bitter flavor that I didn’t care for. Cover the pot with the lid and slide it in the oven. Cook for 3 hours or until the roast is fall apart tender.
When its ready, remove the roast from the pot, let it cool for a bit and shred the meat, removing most of the fat at the same time. Place the shredded meat on a foil or parchment lined baking sheet.
Turn your oven on to broil and when the broiler is nice and hot, place the tray of meat under the broiler for a few mins or until the meat starts to get crispy and caramelized in some places. If your tray is quite full, you might want to stir the meat a bit so that some other parts can get crispy. Be careful not to let it burn.
Set the meat aside or store in a big tuperware until you are ready to use it.
Set aside or store in a mason jar or tupperware till you are ready to use it.