Crockpot Carnitas

I made this today and it turned out great! I served it with cauliflower rice. Macros are good on this one and it was easy and tasty. The family loved it also. I skipped the last step (broiling it to crisp it up at the end) because I was hungry and I'm a little lazy too.

found here at this website http://pinchofyum.com/easy-crockpot-carnitas

Easy Crockpot Carnitas
Author: Pinch of Yum
Prep time: 10 mins Cook time: 8 hours Total time: 8 hours 10 mins
Serves: 10-12

Ingredients
4-5 lbs. pork shoulder
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
1 tablespoon chipotle hot sauce (optional)
juice of 2 limes
½ cup orange juice
12 ounces beer
½ cup salsa (I like to use a less chunky one)
Instructions
Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Serve on tortillas with fresh cilantro, avocado, and lime juice.