- 1 Combine chile powder, oregano, cumin, coriander, and 3/4 teaspoon salt in cup; rub spice mixture on all sides of pork.
- 2 Spray large skillet with nonstick spray and set over medium- high heat. Add pork and cook, turning occasionally, until browned on all sides, about 8 minutes.
- 3 Meanwhile, whisk together orange juice and tomato paste in 5- or 6-quart slow cooker.
- 4 Transfer pork to slow cooker. Add beer, garlic, cinnamon stick, and bay leaves. Cover and cook until pork is fork-tender, 6–7 hours on Low.
- 5 Transfer pork to cutting board. Remove garlic, cinnamon stick, and bay leaves; discard cinnamon stick and bay leaves. Mash garlic with fork and set aside.
- 6 Stir together mashed garlic and remaining 3/4 teaspoon salt in small bowl.
- 7 When cool enough to handle, coarsely shred pork with 2 forks. Transfer to large bowl and stir in cooking liquid, garlic mixture, and the lime juice.
- Serving size: (about 1/2 cup)
Mexican cinnamon, called canela, is true cinnamon from the bark of Cinnamomum verum, native to Sri Lanka. Most cinnamon in the United States is from Cinnamomum cassia, an evergreen tree that originated in China. Mexican cinnamon sticks are softer and easier to crumble and have a more flowery aroma and flavor than cinnamon typically sold in the U.S. Both are interchangeable in recipes.