Sherrie's Carnitas: 8 servings

1 pork butt (about 7 lbs)
1 1/2 qts. water (or whatever amount it takes to cover meat)

1 large onion, quartered
1 tablespoon cumin seed
1 tablespoon coriander seed

2 bay leaves
2 teaspoons of Mexican oregano (regular Oregano will do, but use Mexican if you can find it)
1 bottle of beer
Salt/Pepper

Cut pork butt in large chunks take off most of the fat, but leave just a little as it adds flavor.  Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork.  Cover the pan and bring to boil on high heat.  Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).

Remove pork from broth with slotted spoon.  Let stand until cool. Place in a non stick pan with a little shortening and cook until lightly browned and sizzling!  Serve

 

Serve with Sherrie's Pico Di Gallo & Sherrie's Fiery Tomatillo Salsa and a nice shredded lettuce with your guacamole.