Carnitas

• 4#'s boneless pork (butt or shoulder)
• 3 cups dark beer
• 2 1/2 cups water
• 1/2 teasppoon freshly cracked pepper
• 7 cloves garlic, mashed
• 1 teaspoon taosted coriander, crushed
• 1/2 teaspoon toasted cumin, crushed
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons coarse sea salt
• 1 to 2 tbs olive oil

1. 1. Cut pork int large cubes or thick strips
2. 2. Heat beer and water to a rolling boil. Add meat one handful at a time allowing ligquid to return to a full boil before adding more.
3. 3. After adding all meat, lower to medium simmer and skim foam, add remaining ingredients (except oil)
4. 4. Cover and simmer slowly 45 min till meat tender, remove lid raise to slow boil.
5. 5. Continue cooking till all liquid has evaporated. You may need to lower heat. Add 1-2 tbs olive oil if needed.
6. 6. Cook until brown and crisp on the outside

pork, dark beer, water, freshly cracked pepper, garlic, taosted coriander, cumin, red pepper, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/carnitas-1218848 (may not work)