1 (4 1/2- to 5-lb.) boneless pork shoulder roast (Boston butt), trimmed
2 teaspoons kosher salt
1 (12-oz.) bottle white ale
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
4 Tbsp of Grlk
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
16 (6-inch) fajita-size corn tortillas, warmed
Toppings: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado (Or any toppings of your choosing)
1. Rub roast with salt, crushed red peppers and Grlk, and place in a lightly greased 6-qt. slow cooker or crock-pot. Pour beer. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork. Serve pork with warm tortillas and enjoy!