Beer Braised Carnitas

• 3 to 5 pound Pork Butt or Shoulder Roast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon salt
• 12 ounces Mexican beer
• 1 large orange sliced
• 4 tablespoons vegetable oil divided use
• 1 tablespoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper

How to Make It

Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.

Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.

Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.