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Ingredients

• 3 pounds pork shoulder/pork butt
• Kosher salt and black pepper
• 2 tablespoons vegetable oil
• 6 slices good-quality, lean, smoky bacon, chopped into 1-inch pieces
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 large onion, chopped
• 4 cloves garlic, sliced or chopped
• 1 tablespoon cumin (a scant palmful)
• 1 tablespoon ground coriander (a scant palmful)
• 1 small cinnamon stick
• 2 fresh bay leaves
• 1 tablespoon fresh oregano or 1 teaspoon dried
• 2-3 tablespoons pureed chipotle in adobo (for a medium to spicy heat level)
• 1 bottle lager beer (12 ounces), at room temperature
• 4 cups chicken stock (32 ounces)
• 1 red onion, cut into 1-inch wedges
• 1 large red pepper, chopped into 1-inch pieces
• 1 can fire-roasted tomatoes (28 ounces)
• Juice of 1 lime
• 1/4 cup cilantro leaves, chopped
• Corn tortillas, charred

Description

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