2 pounds country-style pork ribs
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 medium red onion, sliced
2 medium jalapeno chiles, sliced with seeds
2 12-oz bottles pale ale beer
Coat pork evenly with garlic powder, onion powder, salt and black pepper. Place pork in slow cooker with onions and jalapeno. Pour beer over all and cook on high setting 5 hours, until pork shreds easily with a fork.
Heat oven to 400 degrees F. 10 minutes before the pork is cooked. Using a slotted spoon, remove pork and place on a baking sheet, sprinkle lightly with additional garlic powder, onion powder, salt and pepper. Bake 20 minutes or until outside of pork is lightly browned. Serve warm.
Makes 2 cups shredded meat total.
Serves 4; 1/2 cup per serving.
Brian Marquez of El Dorado Hills serves up this tasty carnita from his first place recipe from the California State Fair. Serve with tortillas, shredded cheese, sour cream, salsa, diced tomatoes, and black olives. A lettuce salad completes the meal.