Directions

1. In a 3 1/2- or 4-quart slow cooker add pork, onion, and 1 teaspoon of the cumin; stir to combine. Add salsa, tomatoes, beer, and corn. Cover and cook for 6 to 7 hours on low or 3 to 3 1/2 hours on high.
2. Meanwhile, in a large skillet heat oil and remaining 1/2 teaspoon cumin over medium heat. Add corn bread. Cook, tossing frequently with a spatula, until cornbread croutons are lightly browned. Remove from heat.
3. Spoon pork verde into serving bowls; top each with some of the croutons and cheese.