Green Chili Pork
- 1 Pork butt (aka pork shoulder)
- 1 large white onion, chopped
- 3 cloves garlic, whole
- 3 roma tomatoes
- 2 jalapenos, sliced
- 2 cups beer
- 1 large can of green chilies
- 4 cups green chili (see other recipe)
- 2 cups water
- 1/4 cup lemon or lime juice
- salt and pepper
Start by removing the fat cap from the pork shoulder with a sharp knife. Cut the pork in large cubes and season with salt, pepper, and citrus juice. Grill the pieces to achieve dark grill marks on all sides. Remove from heat and let rest while working on the vegetables. In a large stock pot, sweat the onions, garlic, tomatoes, and jalapenos. When the onions are translucent, add green chilies and beer. Reduce the liquid by half and add the green chile, pork and water and reduce heat to a gentle simmer. Cook until the meat begins to fall apart. Shred all meat with a fork or your hands, but leave it in the cooking liquid. This is a great filling for burritos, quesadillas, taquitos, flautas, sandwiches, and breakfast hash to name a few.