- 35 minutes
- 5 hours
Combine salt, cumin, chili powder, paprika, and ancho chili powder and divide equally into two bowls. Coat the ribs or pork shoulder evenly with one portion. Set the other spice bowl aside.
Slice ribs apart or cut pork down until it will fit in a pan nicely. In a skillet, add two tablespoons of olive oil and heat over high heat. Sear the pork on all sides till crispy and brown, but do not cook through. Set it aside.
In two large clean skillets, divide the bacon strips and cook down till almost done. Remove bacon and set aside. Add one Tablespoon of oil to each pan and add garlic, jalapeno slices, tomatoes,and onions, plus remaining bowl of spices. Stir continually and cook till soft and fragrant, about 3 minutes. Add equal parts chicken stock and beer to each pan and bring to a simmer. Add in the meat.
Cook the meat in the liquid, keeping it nearly submerged for no less than 3 hours, no more than 6 hours. Due to evaporation, you'll need to add beer and chicken stock as you cook to keep the liquid level at the top of the meat. Once the meat is falling off the bone or is very fork-tender, remove it and set it on a cutting board to slice up for pork sandwiches.
Slather in your favorite Food Lion barbecue sauce and build sandwiches with buns and pickles.