Ingredients
1 bottle (12 ounces) beer1/4 cup all-purpose flour2 tablespoons tomato paste1 jalapeno pepper, seeded and chopped4 teaspoons Worcestershire sauce1 bay leaf2 to 3 teaspoons crushed red pepper flakes2 teaspoons chili powder1-1/2 teaspoons ground cumin1/2 teaspoon salt1/2 teaspoon paprika2 garlic cloves, minced1/2 teaspoon red wine vinegarDash liquid smoke, optional1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces2 large unpeeled red potatoes, chopped1 medium onion, choppedWhole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional
Preparation
In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.
