Carne Guisada

• 1 bottle (12 ounces) beer
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 1 jalapeno pepper, seeded and chopped
• 4 teaspoons Worcestershire sauce
• 1 bay leaf
• 2 to 3 teaspoons crushed red pepper flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 garlic cloves, minced
• 1/2 teaspoon red wine vinegar
• Dash liquid smoke, optional
• 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
• 2 large unpeeled red potatoes, chopped
• 1 medium onion, chopped
• Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional

1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.

beer, allpurpose, tomato paste, pepper, worcestershire sauce, bay leaf, red pepper, chili powder, ground cumin, salt, paprika, garlic, red wine vinegar, liquid smoke, pork shoulder butt roast, red potatoes, onion, tortillas

Taken from www.tasteofhome.com/recipes/carne-guisada/ (may not work)