Ingredients

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)

Preparation

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

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!