Carnitas with a Spicy Chili Sauce

• 1- 1/2 pound Pork Shoulder
• 1 whole Onion, Chopped
• 1 head Garlic
• 1 cup Beer (citrusy, Hoppy IPAs Work Best)
• 1 whole Lime, Halved
• 4 sprigs Fresh Oregano
• 2 whole Bay Leaves
• 1 teaspoon Coriander Seeds
• 1 teaspoon Salt
• 1 Tablespoon Peppercorns
• 6 whole Guajillo Chiles
• 1- 1/2 cup Water
• 3 ounces, weight Tomato Paste
• 2 cups Carnitas Stock

1. For the carnitas:
2. Preheat oven to 350 degrees F.
3. Combine all ingredients in a Dutch oven.
4. Add water until it almost covers the top of the meat.
5. Bring to a boil then remove from heat, cover, and place in the oven.
6. Bake for 1 1/2 to 2 hours, or until pork is cooked through and tender.
7. Raise oven temperature to 450 degrees F and bake, uncovered, for another 30 minutes.
8. Remove from oven, and shred.
9. For the spicy chili sauce:
10. Place chilis in a small sauce pan with the water.
11. Bring to a boil, then cover and reduce to a simmer, allowing to cook for about half an hour.
12. Let the mixture cool a bit then remove stems, cut into smaller pieces, and blend into a thick sauce.
13. In a frying pan, add guajillo chili paste, tomato paste, and carnitas stock.
14. Reduce on high heat until thick.
15. Add carnitas and reduce further until sauce becomes like a coating on the carnitas (about 5 minutes).
16. Serve carnitas with the sauce.

onion, garlic, citrusy, oregano, bay leaves, coriander seeds, salt, peppercorns, chiles, water, carnitas stock

Taken from tastykitchen.com/recipes/main-courses/carnitas-with-a-spicy-chili-sauce/ (may not work)