GINGERBREAD STOUT CAKE

BEER-BRAISED PORK CARNITAS

Prep: 25 minutes | Cook: 2½ hours | Servings: 6

2 tablespoons cumin

2 tablespoons oregano

1 teaspoon chili powder

1 teaspoon salt

3-pound pork shoulder

1 tablespoon olive oil

1 large yellow onion, sliced

4 cloves garlic, smashed

12 ounces of beer (lager or Pilsner-style)

½ cup orange juice

2 tablespoons lime juice

1 ancho chili in adobo sauce, chopped

In a small bowl, combine cumin, oregano, chili powder, and salt. Rub pork shoulder with spice mix, then sear in a skillet with olive oil over medium-high heat for 2 to 3 minutes per side. Transfer to a roasting pan, placing fat side up. In the same skillet, sauté onions 5 to 7 minutes until starting to caramelize, then add garlic and stir another minute. Turn off heat and pour in the beer. Loosen all the small bits at the bottom with a spoon, then mix in the orange juice, lime juice, and ancho chili. Pour mixture into the roasting pan and cover with aluminum foil.

Heat oven to 350 F and cook 2 hours, then remove aluminum foil and cook an additional 30 minutes. Pork is done when it reaches an internal temperature of 165 F. Let sit to cool 15 minutes or so. Shred pork in the roasting pan, removing all the bones and fat, then return shredded pork to the roasting pan with the onions and cooking liquid and mix well. Turn oven to broil and place roasting pan on top rack for 2 to 3 minutes, then stir and broil another minute or two. The goal is to have tender, juicy shredded pork with golden-brown crispy bits on the ends.

Serve with favorite taco ingredients. (Shown with street taco flour tortillas, fresh cilantro, queso fresco, and lime wedges.)

Per serving: 679 calories, 27 grams fat (9 grams saturated fat), 102 milligrams cholesterol, 474 milligrams sodium, 29 grams total carbohydrates, 2 grams fiber, 30 grams protein.

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