Featured Recipe By: Cherry Bombe, The Cookbook

INGREDIENTS
3 pounds bone-in pork shoulder
2 tablespoons kosher salt
1 teaspoon cumin seeds, toasted and ground
1 teaspoon Mexican oregano, ground
1 large onion, diced
6 garlic cloves, sliced
1 12-ounce bottle Mexican beer
6 ounces dried guajillo chile or New Mexico chile, seeded
7 tortillas, warmed, for serving
Lime wedges, for serving
Sliced red onion, for serving
Fresh cilantro, for serving

INSTRUCTIONS
Preheat the oven to 350°F.

Place the pork in a Dutch oven with a lid and season it with the salt, cumin, and oregano. Cover the pork with the onion and the garlic, pour the beer over everything, and set aside.

In a dry skillet, toast the chiles for 3 minutes. Place the chiles in a small pot with 2 cups water, bring to a simmer, and cook for 10 minutes. Transfer the chiles and their cooking liquid to a blender and purée until smooth. Strain the liquid through a fine-mesh strainer over the pork roast.

Cover the Dutch oven with the lid and bake for 2½ hours or until fork-tender. Let rest for 20 minutes, then transfer to a serving platter. Spoon the braising liquid on top and serve with tortillas, lime wedges, red onion, and cilantro.

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