Fat Tire Braised Carnitas Tacos

• 5 pounds Boneless Pork Shoulder, Cut Into 5-inch Chunks, Trimmed Of Excess Fat
• 2 Tablespoons Sea Salt
• 2 Tablespoons Vegetable Oil
• 1 cup White Onion, Diced
• 1 Tablespoon Fresh Garlic, Finely Diced
• 2 bottles (12 Oz. Bottle) Fat Tire Ale
• 1 teaspoon Chile Powder
• 1/4 teaspoons Paprika
• 1/4 teaspoons Cayenne Powder
• 1/4 teaspoons Ground Cumin
• 2 whole Bay Leaves
• 16 whole Corn Tortillas (or More Depending On Size)
• Garnish: Lime Wedges And Salsa

1. Using paper towels, dry off the pork and generously season with salt.
2. Heat the oil in a large Dutch oven over medium-high heat.
3. Cook the pieces of pork in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around.
4. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.
5. Be sure to take your time to get a deep brown color as it enhances the flavor.
6. It usually takes me about 30 minutes to properly brown all the meat.
7. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel.
8. Discard all but one tablespoon of the grease that remains in the pot.
9. Lower the heat to medium.
10. Add the onions to the pot and cook until translucent.
11. Add the garlic and cook for an additional one to two minutes.
12. Then pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.
13. Heat the oven to 350 degrees F.
14. Add the pork back to the pot and add the remaining of the seasonings and spices.
15. Braise in the oven uncovered for 3 to 3 1/2 hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart.
16. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
17. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any big chunks of fat.
18. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized.
19. Serve with corn tortillas and your choice of salsas and toppings.

pork shoulder, salt, vegetable oil, white onion, fresh garlic, bottles, chile powder, paprika, cayenne powder, ground cumin, bay leaves, corn tortillas, salsa

Taken from tastykitchen.com/recipes/main-courses/fat-tirec2ae-braised-carnitas-tacos/ (may not work)