Slow Cooker Pork Carnitas

Today was on of those days where I knew I was going to need to bust out my slow cooker.  Way too much going on!  My butcher has beautiful trimmed pork shoulder that make a great pulled pork but my husband recently announced that he doesn't like barbecue sauce.  I decided to take my usual pulled pork recipe and adapt it for Mexican flavors.  This is my daughters plate which she made special for a photo.  She really enjoyed this!

Ingredients:
1 trimmed pork shoulder (about 3 lb, no bone)
1 tsp of chili powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of salt
1/2 tsp of paprika
1/4 tsp of cumin
Olive oil
1 onion, cut in half and then sliced into half moons
1 bottle of beer, preferably an ale
2 cloves of garlic minced
Couple of dashes of oregano
Juice of 1/2 a lemon
Canola Oil
For serving:
Warmed tortillas, sour cream and avocado diced and seasoned with salt, hot sauce and lemon.

Mix all of the spices except the oregano together and and rub on the pork. Heat oil in large sauté pan on medium heat.  Place the pork shoulder in the pan and brown on all sides about 3 minutes per side taking care not to burn the spices.  Meanwhile, line to bottom of the slow cooker with the onions.  Once the pork is fully browned, remove it to a plate and pour off any additional fat.  Pour the beer in the pan to deglaze.  Place the pork into the slow cooker and sprinkle the chopped garlic all around it.  Add the oregano and set the slow cooker to about 9-10 hours on low.  Once the cooking is done, shred the pork removing any excess fat and add back to the pot.  Squeeze the lemon juice and add salt and pepper to taste.  Optional additional step, heat the canola oil in a heave bottom pan on medium high heat and sear one side of the pork, pressing into the pan.  This is still delicious if you serve it direct.  I like to put all of the toppings and tortillas on the table and let everyone choose their own creation!