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2-4 lbs pork shoulder, cut into 2 inch chunks

2 large onions

8 cloves of garlic

4 tbsp. cumin

2 tbsp. chili powder

1 tbsp. salt

1 tbsp. pepper

1 tbsp. cardamom

1 tbsp. Mexican oregano

3 bay leaves

2 tsp. Adobo seasoning

2 tsp. cayenne pepper

1 12 oz bottle of beer, any kind is fine.  I usually use Modelo

1 cups orange juice

2 cups chicken broth

2 -3 oranges cut into wedges

2 tbsp. jalapeno minced

2 tbsp. canned chipotle pepper in adobo sauce minced

Sauté onions and garlic for 4-6 minutes, add cumin through cayenne pepper and sauté for 1 minute.  Add remaining ingredients.  Simmer until chunks are tender enough to shred with a fork, about 1 ½ -2 hours. While it simmers make sure there is liquid in the pot.  The goal is to simmer it until the liquid is gone.  If the pork is tender and you want to save time you can turn the heat up to evaporate the liquid.  Shred the meat in the pot and then put in a 450 degree oven and bake for 15 minutes until meat is crispy.  Serve with warm tortillas, salsa, tomatoes, cilantro and whatever else you want to put on them.  Serves 8.

This recipe is completely modifiable; cumin, chili powder, salt and pepper are the only necessary spices.  If you do not have the others it will turn out just fine.  Likewise you can substitute the liquids as well for whatever you have on hand.  If you are pinched for time you can add everything to the pot at once and start simmering it.  If you do not like them crispy you can omit baking them in the oven.