8 lb bone-in pork butt
3 jalapeños (diced)
2 Spanish onions (diced)
2 Tbsp olive oil
24 oz. Tidal Fury Imperial Hazy IPA
1/4 C salt
3 Tbsp cumin
1.5 Tbsp dried oregano
2 Tbsp black pepper
8 oz. Tidal Fury Imperial Hazy IPA
1 jar of Dortmunder Gold Lager BBQ Sauce or Edmund Fitzgerald Porter BBQ Sauce
For the carnitas, pat the pork dry and cover with dry rub. Brown onions and jalapeños in olive oil in a Dutch oven over medium high heat. Remove veggies and set aside. Sear pork on all sides. Once seared, add beer to the Dutch oven and bring to a simmer. Add browned onions and jalapeños back to the Dutch oven. Cover the Dutch oven and roast at 325° F until the bone falls out (about 4.5 hours.) In a small mixing dish, combine Tidal Fury Imperial Hazy IPA and BBQ sauce and mix well.
Once the pork has cooked, shred with two forks and serve on corn or flour tortillas. Garnish with fresh jalapeño slices, guacamole, queso fresco, and BBQ sauce drizzle.