Smokey braised pork with peppers, onions, piloncillo and plantains..
Trim pork shoulder, removing any heavy fat. Cut into 1 1/2 inch chunks, arrange on a foil-lined baking tray and broil, turning once, until golden brown. Some pieces will be crisp, others less so. This is a good thing.
Transfer meat to a Dutch oven and add minced fresh garlic, diced fresh peppers, red and/or yellow onions, sliced ripe plantains and 1-2 diced chipotle peppers with 1-2 tablespoons adobo sauce.
Season with a little toasted cumin, a pinch of Mexican oregano and just enough shaved piloncillo (a traditional, unrefined sugar common to Central and South America) to balance the heat of the peppers.
Add enough dark beer (preferably a Munich-style beer such as Negra Modelo) to almost cover the contents of the pot. Cover tightly and braise in a 300 degree oven until fork-tender, about 2 1/2 hours.