Bell's Oberon Carnitas and Happy Peony Season

I love my peonies.  When we moved into this house it was late winter/early spring.  There was nothing growing at all.  That spring was fun to see what our yard produced.  Let me say that we bought this house for the yard.  We were accustomed to Chicago-sized lots where your garden was basically a window-box.  So that first year when multiple peony bushes sprouted all along our driveway and front beds was good times.  Almost makes buying this house at the very height of the market worth it.  No, no it doesn't.

So peony season is the best.  I cut those suckers just as fast as they bloom and fill the house with flowers.  Last week we were backing down the driveway and I caught sight of the first burst of peony color.  I might have screeched in excitement.  I might have screeched loudly and intensely enough to make Carter slam on the brakes like he'd backed over the dog, whip his head toward me and yell, "OHMYGODWHAT?"  It was then that I'd realized my misstep.  "Um....I'm just pleased to see the first peony blooming" was not quite as satisfactory of an answer as I needed.  He then did that thing he does where he puts his face in his hands and then looks up to the sky and pretends to be asking God for help.  It's cute.

So I could go on and on about the peonies. (Mr. T. voice: "I pity the fool who goes on about the peonies.  Because you've won that contest.")   But a bit more:  they were about three weeks early this year.  They were cut and arranged for Memorial Day, which hasn't before happened.  We had special guests this year, and there wasn't a lot of sleeping going on.  What there was a lot of, besides peonies?  CARNITAS.

Bell's Oberon Carnitas (for 4-6)

2ish lbs. pork loin, cut into about 2-inch chunks

Spice rub
1 tsp black pepper
1 tsp kosher salt
1 tsp cumin
1 tsp garlic powder
1 tsp chile powder

Mix spice rub and coat the pork chunks.  Heat a heavy, oven-proof pot to medium high and add a few pieces of pork at a time to sear.

Remove pieces when seared on all sides and continue to cook remaining pork.

When all the pork is cooked and removed, add one of these beauties (Bell's Oberon, Go Michigan!) or something similar to the pan, with the juice of one orange.  Scrape the bottom of the pan with a wooden spoon to scrape up all that spicy pork loveliness.  Preheat oven to 250 degrees.

Nestle all the pork back into the beery sauce, cover, and cook in the 250 degree oven for 2 hours.  Shred with two forks and go to town on this business because it is so flipping good.

Serve with any or all of the following:
Warmed corn tortillas (warmed in microwave and covered with a damp kitchen towel
Guacamole or avocado slices
Lime crema (me being fancy for Greek yogurt mixed with a bunch of lime juice.  really good.)
Green salsa, also known as salsa verde for those who speak Espanol
Chopped fresh cilantro (always funny to put a spring on your front tooth and smile widely at your guests.  Always.)
Thinly sliced radishes
Chopped green onions
Chopped lettuce
Chopped tomatoes
Cheese - a good Queso Blanco or Mexican blend (not really necessary but go Dairyland!)
Beer

So there we were.  Memorial Day weekend.  Special guests.  Calling "Pork me" when a new taco was needed (or wanted).  Really good corn on the cob that came from elsewhere than here. (Eat locally except when you want early corn.  Or citrus.  Or bananas.  Sorry.)  Crowdpleaser.