3 pounds boneless country pork ribs (boneless pork shoulder), rinse and pat dried
Freshly ground black pepper
1/2 large onion, diced
3-4 large garlic clove, minced
2 bottles (24 oz) beer (used Dos Equis)
1 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 bay leaves
*3 chipotle peppers in adobo sauce
Cut the meat into 5-inch chunks and generously season with salt and pepper.
In a large Dutch oven, heat oil on medium-high heat. Place the pork in a single layer without overlapping each other. I put 3 pounds pork in a 3.63 qt Dutch oven and it just fit. Cook the meat till brown. Try not to flip too much and make sure each side of the meat is well-browned (it took me 40-45 minutes).
When the meat is all browned, take it out onto a plate and set aside. Use a paper towel to blot away some oil leaving just enough to cook onions.
Lower the heat to medium and add the onions to the pot. Sauté onions until translucent and then add garlic to cook 2 more minutes. Again don’t worry about burning the bottom of the pot.
Pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.
Heat the oven to 350F degrees. Add the pork back to the pot and add seasonings. Braise in the oven uncovered for about 2½ hours, turning the pork every half an hour during cooking. Add chopped chipotle peppers in adobo sauce.
When much of the liquid is evaporated and the pork is falling apart, remove the pot from the oven. Take the pork pieces out to the plate so they will cool down.
When the meat is cooled down, shred them into bite sizes with your hand. Serve with corn or flour tortillas and your choice of salsas and toppings.
*Nami is right sometimes you have to try something new, our comfort food makes you feel good. But trying new food and different cultures is the best experience. Like what I have said I travel through my palate. Thank you again Nami for sharing your recipe. enJOY!!!
Source: Just One Cookbook