From: Chef Tim Spinner, Cantina Feliz in Ft. Washington, PA and La Calaca Feliz, Philadelphia. Yield: 4 to 6 servings. 3 to 5 lb. pork butt (pork shoulder) 1 qt. vegetable oil 5 cloves peeled garlic ½ Spanish onion, chopped 1 cup evaporated milk 6 oz. beer ½ cup orange juice ½ cup cola soft drink 1 bay leaf 3 sprigs of fresh thyme 8 whole allspice 5 cloves 1 Tbsp. kosher salt 10 black peppercorns Salsa Verde: 2 Tbsp. white onion, rough chop 8 ...

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