1. Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor. 2. Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist. 3. In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork. 4. Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits. 5. Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart. 6. Preheat oven to 350 degrees. 7. Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock. 8. Turn the pot with the liquid stock to high heat to reduce the amount of liquid. 9. Using two forks, shred the pork in the pan completely. 10. Add in reserve cilantro. 11. Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven. 12. Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used. 13. Remove pork from oven when there is almost no liquid left in the pan. 14. Serve and enjoy! ---------------------------------------------------------------------------
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