INGREDIENTS
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1 tablespoon dried oregano
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1 tablespoon kosher salt
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3/4 teaspoon black pepper
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2 chipotle chilies in adobo sauce, minced
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1 tablespoon chili powder
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4- to 5-pound boneless pork shoulder, cut into 4 pieces
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2 bottles of brown ale (or 1 cup of apple cider plus 2 cups of beef or chicken broth)
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2 yellow onions, thinly sliced
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2 bay leaves
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1 head of garlic, cloves separated, peeled, and crushed