CHIPOTLE PULLED PORK TACOS

This pork is great for a crowd.  You can put it in the oven early, shred the beef and put a little of the juice over it to keep it moist, cover it to keep it warm, and it is perfect to use in tacos as listed here.  I've also made it and used it on nachos.  Recently, I made homemade tortilla chips, this pork, queso, red onions, guacamole and we built nachos with it.  It's tasty however you want to serve it.  Just be sure to heavily salt and pepper it at the beginning.

4 lb. bone-in pork butt

3 TB olive oil

Salt and freshly ground pepper
1 onion, thinly sliced
3 cloves garlic, sliced
1 TB cumin seeds
1 TB coriander seed
1 whole chipotle peppers in Adobo, drained
1 bottle light Mexican beer (I used Modelo Especial)
1-2 qts chicken broth
Corn tortillas
Pickled red onions (recipe follows)
Cilantro leaves
Queso Fresco (or Cotija), crumbled
Avocado slices
Lime wedges

Preheat the oven to 300 degrees.  Season the pork butt generously on all sides with salt and pepper.  In a large dutch oven over medium-high heat, heat oil until smoking and sear the butt on all sides.  Remove the pork from the pan and add the onions, garlic, coriander, cumin, a pinch of salt and more olive oil, if necessary.  Cook until the onions have softenend, about 3 minutes.  Deglaze the pan by pouring in the beer.  Add the chipotle peppers, place the butt back into the pan and bring it to a boil.  Add chicken broth to the pan to come ¾ the way up the meat.  Bring the broth to a boil, cover the pan with a lid and place it in the hot oven.  Braise the butt for about 3-1/2 hours, or until it is fork tender.  Remove the pork from the oven and shred the meat using two forks.

Warm the corn tortillas.  Build the tacos using the rest of the ingredients and squeeze lime over the taco.

PICKLED RED ONIONS:

1 lg. red onion, thinly sliced
12 whole black peppercorns
3 garlic cloves, sliced
1 fresh beet, peeled and sliced
1 c. red wine vinegar

Combine ingredients in a nonreactive mixing bowl and set aside at room temperature for 1-2 hours.  Remove beet slices and discard; drain onions and discard pickling liquid. Transfer onions to a serving dish and serve at room temperature.  Leftovers may be refrigerated for several days.