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Ingredients

• 1 boneless pork shoulder (3-4 pounds)
• Salt and black pepper
• 3 tablespoons extra virgin olive oil (EVOO)
• 1 large onion, sliced
• 3 garlic cloves, rough chopped
• 2 tablespoons ground cumin (2 palmfuls)
• 1 tablespoon dried Mexican oregano (a palmful)
• 1 bottle Mexican beer, such as Dos Equis (12 ounces)
• 2 cups chicken stock
• Juice of 4 oranges (about 2 cups)
• Juice of 2 limes
• 1 cup white wine or white balsamic vinegar
• 1/4 cup sugar
• 1 red hot chili pepper or jalapeño, thinly sliced
• 2 bay leaves, fresh or dried
• 2 small red onions, thinly sliced
• 1 cup store-bought pickled jalapeños or banana pepper rings, drained
• 1 cup queso fresco or 2 cups of shredded Monterey Jack cheese, crumbled
• About 24 small rolls, such as dinner-size brioche or slider rolls, split

Description

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