Two things that have gone together literally since the beginning of fermentation and slaughter.
I don't think I need to say anymore, except that you can eeeeeasily change the flavor just be changing the beer. I started with Negra Modelo (a Mexican amber beer for those of you who don't know, slightly sweet, not too hop-y) because we were making the pork into taco. But this meat is incredible versatile. I made it into tacos and then a frittata. You could have just a platter of this for pulled pork sandwiches, add it into a soup, make a casserole. Almost anything you want to do with it you can.
Negra Modelo Pork
2.5-3 lbs pork shoulder*
1 12-oz bottle Negra Modelo
2.5 Tbsp honey
1.5 Tbsp olive oil
salt and pepper
Comine beer, honey and oil. Liberally salt and pepper pork; place in marinade and use a fork to poke holes in the meat. Allow to marinade for at least 4 hours. Turning over occasionally. (The longer you marinade the better.)
Cover an oven safe dish and palce in a 350 deg F oven for 1.5 hours.
Uncover, turn heat down to 300 deg F . Cook another 45 min to 1 hour until meat easily pulls apart.
Shred meat. (Up to this point, it can be done several days in advance.)
Reheat uncovered at 350 deg F for service and to reduce braising liquid.
*Pork Shoulder: I like to buy country ribs because you can get smaller quantities of meat and it is already cut into managable pieces. If you can't find that, just get a small shoulder and cut it into large chunks.