Carnitas

• 2 pounds boneless pork shoulder, cut into 1-inch chunks
• 1 large onion, quartered
• 5 garlic cloves, lightly crushed
• 2 bay leaves
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 cinnamon stick
• 1 ancho or other mild dried chili
• Salt and black pepper
• 2 12-ounce bottles Allagash white, or another beer in the Belgian witbier (wheat beer) style, like Hoegaarden
• Neutral oil, like grapeseed or corn, if needed
• Lime wedges for serving.

1. 1. Put the pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chili and some salt and pepper in a large pot with a lid or a Dutch oven. Add the beer and water if needed to cover. Turn the heat to high, bring to a boil and skim any foam that comes to the surface. Partly cover and adjust the heat so the mixture bubbles steadily. Cook until the meat is quite tender, about 1 hour, then cool.
2. 2. Remove the bay leaves, spices and chili with a slotted spoon and discard. Break or roughly chop the meat into bite-size pieces, return to the pan and cook uncovered until all the liquid has evaporated. Continue to cook the meat in the remaining fat until it's crisped and browned; add a little oil if it sticks or becomes dry. Serve hot, warm or at room temperature with the lime wedges, or cover and refrigerate for up to 2 days.

pork shoulder, onion, garlic, bay leaves, cumin seeds, coriander seeds, cinnamon, dried chili, salt, white, oil

Taken from www.epicurious.com/recipes/member/views/carnitas-50149358 (may not work)