• 2 - 2 1/2 lb boneless pork shoulder - cut into 1“ pieces
• 1 large onion - cut into quarters
• 5 garlic cloves - minced
• 2 bay leaves
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1 cinnamon stick
• 1 ancho dried chile
• 2 - 12oz. bottles Wit Beer

1. Put the pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chili and some salt and pepper in a large pot or dutch oven with a lid. Add the beer and water if needed to cover.
2. Bring to boil and skim any foam that comes to the surface. Partly cover and adjust heat so the mixture bubbles steadily. Cook until the meat is quite tender, about 1 hr. then cool.
3. Remove the bay leaves, spices and chili with a slotted spoon and discard. Break the meat into bite size pieces, return to the pan and cook uncovered until all the liquid has evaporated.
4. Can be served as pulled pork or put on tray under broiler and cooked until top crisp and served as carnitas.

Serves: 4-6        Total cooking time: 1 1/2hr
Source: NYT cooking app