Southwestern Pork And Sweet Potatoes

• 2 tablespoons ancho chile powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 garlic cloves
• 1 small onion, peeled and quartered (about 7 ounces)
• 1 pickled jalapeno pepper, stemmed
• Cooking spray
• 2 1/2 pounds boneless pork shoulder (Boston butt), trimmed
• 1 (12-ounce) dark Mexican beer (such as Dos Equis Ambar)
• 1 (4-inch) cinnamon stick
• 3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
• Chopped fresh cilantro (optional)

1. Place first 6 ingredients in a food processor; process 1 minute or until a thick paste forms.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes, browning on all sides. Remove pork from pan.
3. Add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add pork and cinnamon; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until pork is tender.
4. Remove pork from pan; shred into large pieces with 2 forks. Stir shredded pork and sweet potato into pan; cover and simmer for 20 minutes or until potato is tender. Discard cinnamon stick. Garnish with cilantro, if desired.

ancho chile powder, salt, ground cumin, garlic, onion, pepper, cooking spray, pork shoulder, beer, cinnamon stick, sweet potato, fresh cilantro

Taken from www.myrecipes.com/recipe/southwestern-pork-sweet-potatoes (may not work)