2 tbsp olive oil\r\n1 lb boneless pork shoulder cut into 1 inch cubes\r\n3 cloves of garlie\r\n1 onion\r\n1/2 tsp salt\r\n1/2 lb tomatillos or green tomatoes chopped \r\n1/2 lb ripe tomatoes chopped\r\n1/2 cup dark beer\r\n1/2 cup orange juice\r\n1 jalapeno pepper seeded and chopped\r\n1 dried ancho or pasilla chilies seeded and crumbled\r\n1 tsp ground cumin\r\n1/2 cup chopped ciantro\r\n4 oz fresh spinach chopped\r\n6-12 flour tortillas\r\nchopped fresh tomatoes and sour cream as topping\r\n\r\nIn an ovenproof saucepan, heat oil over medium-high heat and in batches cook pork turning occasionally for 5 minutes or until browned. Return all meat to pan and stir in garlic onions and salt then cook for 10 minutes or until onions begin to brown. Stir in tomatillos, tomatoes, beer, orange juice, jalapeno, crumbled chilies and cumin.\r\n\r\nBake in 350 degree oven for 1 1/4 hours or until pork is tender. Stir in chopped cilantro and spinach, cook, stirring until greens are just wilted.\r\n\r\nServe with flour tortillas for wrapping and let your guest create their own wraps.

I tried this over the holiday weekend and it was SWEET!!!!! Thanks for the post Tex! I had some guests over on Saturday and it rained (thank you Ernesto!) so we did the pork in the oven instead of the BBQ.