Satan'S Hog Chili

• One whole bone in pork shoulder or boston butt (6-8 pounds)
• Lard
• Mexican oregano
• 48 oz canned tomatoes
• 1 mexican lager (corona, pacifico, tecate, etc)
• 1 small can of chipotle chilis in tomato sauce
• 1 habenero pepper for every pound of meet, diced fine with seeds
• one clove of garlic for every pound of meet
• 1 medium white onion, chopped
• 2-3 oranges
• 1/2 pineapple
• pepper extract hot-sauce (great white, dave's insanity, etc)

1. 1) 1 inch cubes of pork shoulder, salt and brown over lard. Set aside.
2. 2) in same pan, saute onions, garlic, oregano, tomatoes. Salt, reduce.
3. 3) Add chipotles and habaneros. wear rubber gloves when handling chiles!
4. 4) slice and grill pineapple. chop.
5. 4) transfer meat, pineapple and sauce to crock pot. add beer. cook over low heat several hours until meat is falling apart.
6. 5) Add hot sauce, drop by drop until chili delivers a good long, slow burn. your cheeks should sweat.
7. 6) before serving, mix in fresh squeezed OJ, to taste. salt to taste.
8. 7) serve with usual chili condiments: onions, sour cream, cheese. These can help mitigate the heat too.

lard, oregano, tomatoes, lager, tomato sauce, habenero pepper, clove of garlic, white onion, oranges, pineapple, pepper

Taken from www.epicurious.com/recipes/member/views/satans-hog-chili-50142728 (may not work)