Carnitas de Capistrano – (Note: the recipe technique below employs a Cuisinart Multi-Cooker. The appliance can sear and slow cook in the same pan. Go to RoadTripFlavors Marketplace tab to order. Or use a heavy pot on the stove to sear and then transfer to the crockpot for slow roasting. For the finishing, transfer back to the heavy pot.) – pork (butt roast), salt, black pepper, garlic powder, vegetable oil, onion (sliced), garlic (peeled and smashed), beer (preferably Corona, Pacifico or other light Mexican beer), salt, pepper, garlic powder, vegetable oil, Rub the pork butt roast with salt, pepper and garlic powder. Add the oil to the Cuisinart Multi-Cooker pan and heat on the Brown/Saute setting. Add the roast and sear on all sides. ; Add the onions and garlic for a few minutes to caramelize slightly. Set the slow cooker to high, then add the beer. Cook on high for an hour, then reduce to low for 3 hours. The pork will be tender, juicy and falling apart. Discard the cooking liquid.; Place on a board and remove any fat and bones. Add more salt, pepper and garlic powder to the pork pieces. Now add a little more oil to the crockpot pan, heat on Brown/Saute setting and add the meat to brown for 3 to 5 minutes to just caramelize the outside of the pork pieces.; We recommend Meat, Rice and Cheese burritos, so serve the Carnitas with Spanish rice, shredded cheddar cheese and flour tortillas. Hot sauce on the side will thrill your heat-seeking diners. ; –