Tex-Mex Tonight: Make Chili Verde Con Carnitas

• 4 - 6 pound pork butt (smaller if bone-out, larger if bone-in)
• 1/4 cup ground cumin
• 1/4 cup chili powder
• 1/4 cup salt
• 3 tablespoons butter
• 3 pounds tomatillos
• 5 fresh jalapenos
• 1 large sweet onion
• 5 cloves garlic
• 2 beers (light, like PBR, Rolling Rock, Modelo, et cetera)
• 2 cups cilantro, loosely packed
• juice of 2 limes
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 3 tablespoons salt

1. Preheat the oven to 325F.
2. Season the pork with cumin, chili powder and salt, place into a heavy-bottomed pot (like a Dutch oven), cover and roast for 4 hours.
3. Meanwhile, roughly chop all the vegetables, heat the butter in a large pot over high heat and saute the vegetables with the rest of the cumin, chili powder and salt until soft (8-10 minutes).
4. Season with salt.
5. Add 2 beers, cover and let simmer for about 3 hours.
6. Turn off the heat, add the cilantro and lime, then blend in the pot with an immersion blender, or in a regular blender in batches (but let it cool a little first).
7. When the pork is done, allow it to cool enough to handle, take it out and use two forks to pull the meat apart into long, ropy strands.
8. Take care to remove any large pieces of fat (or skin) and discard.
9. Stir the shredded pork into the blended chili mixture, bring back to a simmer, and let cook for 15-20 minutes.
10. Serve, garnished with sour cream and cilantro leaves, by itself or on top of rice and beans.

pork, ground cumin, chili powder, salt, butter, tomatillos, fresh jalapenos, sweet onion, garlic, beers, cilantro, cumin, chili powder, salt

Taken from www.foodrepublic.com/recipes/tex-mex-tonight-make-chili-verde-con-carnitas/ (may not work)