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Ingredients
  • 1 Tablespoon oil olive or vegetable
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano Mexican or Italian
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3.5 to 4 pound pork shoulder (also known as pork butt), boneless and skinless, washed and patted dry
  • 1 medium yellow onion chopped
  • 5 cloves garlic minced
  • 2 to 3 jalapeños minced
  • 2 bay leaves
  • 1 lime juiced
  • 1 orange juiced
  • 1 14.6-ounce can Mexican beer
Steps
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