Carnitas

4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
2 tsp. salt
1 tsp. freshly ground pepper
4 large shallots, sliced
2 garlic cloves, minced
1 1/2 cups Mexican lager-style beer
Grated zest and juice of 1 large orange
Grated zest and juice of 1 lime
1 Tbs. dried oregano

Sprinkle the pork with the salt and pepper.

Preheat the oven to 350 degrees F.

Put a roasting grate at the bottom of a roasting pan and pour beer, orange and lime juice + zest into the bottom of the pan. Arrange the pork on the grate and top with the shallots, garlic, oregano. Cover the pan with a lid or aluminum foil.

Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.

When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.

Macaroni & Cheese

Ingredients

3 cups dried elbow macaroni (6 cups cooked)
2 1/2 cups grated sharp cheddar
1 cup grated or shredded parmesan
+ a little extra cheddar and parmesan cheese to sprinkle on top
1/2 cup sour cream
6 tablespoons butter, melted
3 extra large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2  cups whole milk

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. 

In a separate medium bowl, using a whisk, combine the sour cream, melted butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Rub a large casserole dish with some unsalted butter and pour macaroni mixture into the dish. Refrigerate until ready to bake. Sprinkle with extra cheese. Bake for 30 to 45 minutes or until golden brown. 

Salsa

Awesome salsa compliments of Mr. Myers

1/4 dice the following:
2 each red onions
10 each Roma tomatoes
71-90 cooked frozen shell off shrimp 

Fine dice:
3-4 each fresh seeded jalepeno peppers
Chop 1 bunch of cilantro
Add juice of 4 fresh limes
1/2 cup water
4 ripe avocados 1/2 inch dice
salt & pepper to taste

optional - 24 oz. bottle of heinz ketchup 

optional - tequila & triple sec only a couple of shots so it is not noticeable to taste)

Guacamole

Ingredients
5 Haas avocados, halved, seeded and peeled
Juice from 2 lemons
1 teaspoon kosher salt

Freshly ground black pepper, to taste

Several dashes of hot sauce (Tabasco or Texas Pete)
Approx. 1/2 medium red onion, finely chopped

Tomatoes, chopped (remove seeds if using larger tomatoes, doesn’t matter if they’re the small grape tomoatoes)

Note: I chop enough tomatoes/onions to equal half the amount of avocados because sometimes I make a smaller or larger batch

Based on guests and their known likes/dislikes, Add:

1 large jalapeno pepper, seeded and minced

3 tablespoons chopped cilantro

Directions
In a large bowl place the scooped avocado pulp and lemon juice, mash together. Add, tomatoes, onions, salt, pepper, hot sauce + jalapeno and/or cilantro if you like. Best if served at room temperature but refrigerate if making in advance and take out about an hour before serving.

Chili

Combine spice mixture and set aside.

4 tablespoons chili powder

1 tablespoon hot chili powder

1 tablespoon dark chili powder
2 tablespoons ground cumin
4 teaspoons dried oregano
2 tablespoons paprika
Salt and freshly ground black pepper

Chop and saute onion, garlic, etc. in olive oil in a large pot until soft:

1 large shallot

5 cloves of garlic

2 medium yellow onions

4 poblano peppers 

Add meat, beans, tomatoes, beer and spice mixture to the large pot with onion, garlic, etc.

8 cans chopped tomatoes

5 lbs meat, browned (Example - 3 lbs hamburger, 1 lb hot sausage, 1 lb leftover pork roast or steak)

2 cans dark red kidney beans

1 can pinto beans

2 cans black beans

2 bottles of dark beer 

Spice Mixture

Simmer for several hours...