2–3 tbls. olive oil (30ml-45ml)
1 onion, chopped
2 cloves garlic, chopped
3 lb pork or beef shoulder roast (1.5kg)
Salt and pepper to taste
24 oz full bodied beer (710ml)
2 cups water (480ml)
Place the shoulder roast in the heated pan and allow to sear until well browned, about 3 minutes per side. You can sear on one or both sides, as desired. Add chopped garlic, salt and pepper. Add beer and water and cover with a lid. Reduce the heat and allow to simmer for 2 hours, or until the carnitas are tender when pierced with a fork.
When the roast is tender, shred into carnitas by pulling the meat apart with two forks.
I prefer bone-in shoulder roasts as they have more flavor, but boneless is fine too.