Slow Cooker Pork Carnitas Chili
Serves 8

2 pounds fatty pork shoulder, cut into 2-inch pieces
2 teaspoons brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon kosher salt
1 tablespoon Tabasco Pepper Sauce
1 12 oz beer
3 cups chicken stock, divided
1 onion, diced
8 garlic cloves, peeled
2 bay leaves
15 oz can pinto beans, drained

for garnish
fresh cilantro or scallions
shredded cheddar cheese
sour cream

Place the pork cubes in a bowl, add the brown sugar, smoked paprika, chili powder, cumin, kosher salt and Tabasco. Toss well to evenly coat the meat. Wrap tightly and refrigerate overnight.

The next day, transfer the pork to a slow cooker. Add the beer, 1 cup of the chicken stock, onion, garlic, and bay leaves. Cook covered on low for 8 hours or on high for 4 hours. After cooking, the meat should be shredded easily.

After cooking, skim the fat from the surface and use a wooden spoon of forks shred the meat.

Add the remaining chicken stock (2 cups) and beans to the shredded pork. Stir well and season to taste with salt and pepper. Divide into bowls and garnish.