-
1
Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
-
2
Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist.
-
3
In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork.
-
4
Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
-
5
Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
-
6
Preheat oven to 350 degrees.
-
7
Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock.
-
8
Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
-
9
Using two forks, shred the pork in the pan completely.
-
10
Add in reserve cilantro.
-
11
Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven.
-
12
Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
-
13
Remove pork from oven when there is almost no liquid left in the pan.
-
14
Serve and enjoy!
