Sprinkle the pork on all sides with 1 tablespoon salt.
In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne, and smoked paprika.
Add the pork and the sauce to a Crock-Pot Express Crock Multi-Cooker, add the lid (make sure the lid to the Multi-Cooker is locked but the steam value is open to “release” mode). Cook on high for 6 hours, or low for 8 hours.
Remove the inner bowl of the Crock-Pot, pouring off the liquid (leave a small amount, about 2 tablespoons, the amount doesn’t need to be exact), place the bowl back in the Crockpot.
Turn the multi-cooker to the “brown/sauté” setting on high. Shred the pork, in the cooker with two forks while the pot heats up in sauté mode. Press meat firmly down with a wooden spoon into a firm even layer.
Cook for 5-8 minutes, stir and press again into a firm even layer.
Once the remaining liquid is gone and there are pieces of meat that have been nicely caramelized, remove from the pot and add to a serving bowl, toss with the remaining ½ teaspoon salt.
Stir together the sour cream and chipotle peppers.
Add the carnitas to the slider buns, top with sour cream and sprinkle with cilantro.
Notes
*If you plan to make the meat in advance, save about ½ cup of the cooking liquid and add the storage container. It will help to keep the meat moist once you reheat.