Ingredients

• 1 boneless pork should, 4-5 lbs.
• salt and pepper to coat meat
• 2 T. Lard or bacon grease
• 2 T. extra virgin olive oil
• 2 onions cut in wedges
• 1-1/2 teaspoons oregano leaves, chopped
• 2 bay leaves
• 1 bottle 12 oz beer
• 2 cups chicken broth
• 2 cups orange juice

Directions

1. Preheat the oven to 325F.

2. Season the pork with slat and pepper to taste. Pat the pork dry with a paper twoe. Heat a large dutch oven or heavy-bottomed pot over high heat with 2 Tablespoons of vegetable oil, and put the pork in the pot and brown it evenly. Remove it and put it aside.

3. Turn the heat down to med-high and add the olive oil , onions, garlic, bay leaves, oregano and salt and pepper. Cook for about 5-7 minutes until everything is soft. Add the beer scraping all the bits stuck to the bottom and cook it until it gets hot; Stir in the chicken stock and orange juice. Add the pork back to the pot and simmer. Cover and put it in the oven, turning the meat halfway through the cooking until it is very tender; about 2 to 3 hrs.

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