braised pork carnitas
1 (3-1/2 to 4 lb) boneless, well-marbled pork shoulder
1 (12 oz) can beer
2 Teaspoon salt
1/2 Teaspoon ground cumin
2 Tablespoon lard or vegetable shortening
12 corn or flour tortillas
1/4 Cup salsa verde
1/2 Cup diced onions
1/2 Cup shredded cabbage or lettuce
1/4 Cup pico de gallo
1/4 Cup sliced radishes
2 Tablespoon fresh cilantro
1/4 Cup guacamole
Slice the pork into 2-inch chunks and arrange in a Dutch oven or a roasting pan. Add the beer and top off with enough water to barely cover the meat. Stir in the salt and the cumin.
On the stovetop over medium-high heat, bring the mixture to a boil.
When ready to cook, set Z Grill temperature to 300°F and preheat, lid closed for 15 minutes.
Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered, until the meat is very tender, about 2-1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.
When the pork is tender, drain off any remaining cooking liquid and discard.
Break the meat into bite-sized chunks with a fork. Add the lard to the pan and return the pan to the grill grate.
Increase the grill temperature of the Z Grill to 400°F. Cook until pork is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently.
Make tacos with the carnitas and desired toppings. Enjoy!