- 1 1/2 pounds bone-in pork shoulder blade roast
- 1/4 cup ancho powder
- 1 tablespoon smoked paprika
- 1 tablespoon coriander seeds (toasted*)
- 1 1/2 teaspoons cumin seed (toasted*)
- 2 teaspoons salt
- 4 teaspoons olive oil (plus 2 tablespoons)
- 24 ounces Mexican beer
- 2 cups water
- 1/2 cup apple cider vinegar
- 2 tablespoons chipotles in adobo (finely chopped)
- 1 small onion (sliced and separated into rings)
- 4 cloves garlic (chopped)
- Combine ancho chile powder, paprika, coriander seed, cumin and salt in small bowl; set aside.
- Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
- Preheat oven to 300° F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat. Unwrap roast and place in hot oil in Dutch oven. Cook on each side for 1 to 2 minutes or until spices begin to brown and appear slightly dry. Transfer roast to a plate. Remove Dutch oven from the heat. Slowly and carefully pour in beer, scraping brown bits from bottom of pan. Add water, vinegar, chipotle peppers, onion and garlic. Return to heat; bring to a gentle boil.
- Add the pork roast to the hot liquid. Cover and bake in preheated oven for 2 1/2 to 3 hours or until pork is fork tender.
- Transfer pork to a cutting board; cool slightly. Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using 2 forks; transfer to a medium container. Add the 1 1/2 cups reserved liquid. Cover and refrigerate until ready to use or for up to 2 days.
- * To toast spices, place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet.