Slow Cooker Carnitas & Pickled Onions

Carnitas

Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne pepper. Massage the seasonings into the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8-9 hours.
Shred the meat with two forks right in the slow cooker. It should fall apart easily. If it does not, it needs to cook longer.
Preheat broiler and line a baking sheet with foil. Place a good amount of shredded meat on the baking sheet and spread it out. You don't have to add it all. Just enough to get a couple good crispy pieces in your taco. Broil for approximately 5 minutes or until it looks browned on the edges.
Serve on tortillas with fresh cilantro, avocado, pickled onions, and lime wedge.

Pickled Onions

Slice your red onion into 1/8" thin slices and pack them into a pint size glass mason jar and set aside.
In a saucepan over low heat, add water, both vinegars, salt, honey or maple syrup, and red pepper flakes.
Stir until everything is combined and allow it to come to a low simmer.
Remove from heat and pour over onions, making sure to cover them entirely. Allow to sit at room temperature for at least one hour and then refrigerate or eat.