3-5 lb bone in pork shoulder
¼ Cup chili powder
1 Tbs coriander
1 Tbs sea salt
½ head garlic - peeled
½ - 1 cup lager beer
Mix the chili powder, coriander, and sea salt. Roll the pork shoulder in the chili powder mixture. Use up all of the mixture. Place the pork shoulder in a Crockpot. Coarsely dice the tomato, onion, and garlic and add to the crock pot. Add the beer to the Crockpot. Adjust the amount of beer depending on the amount of pork. Too much cooking liquid can dry out a pork shoulder. Cover and cook on low heat until tender, about 8 hours. Discard the bone and skin. Shred the pork and keep with the cooking liquid.
|The pork shoulder moments before setting the 8 hour timer and walking away.|
In the near future I will post a Peanut Árbol salsa recipe to pair with this. My favorite use for this pork is in a taco consisting of a soft shell corn tortilla with avocado, hard grating cheese, and with peanut Árbol salsa over the top. Breakfast burritos and barbeque sandwiches come in a very close second and third.