Drunken Crockpot Carnitas with Gazpacho-Inspired Salsa - Viva La Olive

Ingredients

• 2 teaspoons single varietal EVOO
• 3 lbs. boneless pork butt
• 1/2 tablespoon salt
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 5-6 garlic cloves, peeled and minced
• 1/2 cup Jalapeño Lime Balsamic
• 1 12oz bottle Mexican-stlye lager beer
• 1/2 cup heirloom cherry tomatoes, diced
• 1/2 cup cucumber, diced
• 3/4 cup red, yellow and orange bell peppers, diced
• 2 tablespoons red onion, peeled and diced
• 1 tablespoon Jalapeño Lime Balsamic
• 1 garlic clove, peeled and minced
• 1/4 teaspoon smoked paprika
• salt to taste
• queso fresco crumbles, cilantro, tortillas and lime wedges