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.
