4 pounds wild pork shoulder or ham
4 pounds wild pork shoulder or hamcut into 2-inch cubes
2 tablespoons dark brown sugar
2 tablespoons salt
2 teaspoons black pepper
1 tablespoon oregano dried
1 tablespoon ground cumin
½ teaspoon ancho chile powder
½ teaspoon smoked paprika
2 tablespoons olive oil
1 cup of orange juice
1 12-ounce can of beer
½ cup of lard
½ cup diced green chiles
Medium yellow onion diced
4 cloves of garlic minced
Juice of 1 lime
14-ounce can of fire-roasted tomatoes
15-ounce can of black beans drained and rinsed
12-ounce bag of frozen corn
1 8-ounce block of cream cheese
4 ounces of sour cream
3 cups of Mexican cheese blend
Mix the brown sugar, salt, pepper, ancho, cumin, oregano and smoked paprika into a rub. Coat the pork well on all sides.
Add the seasoned pork to the slow cooker along with the olive oil, orange juice, beer, onion, green chiles, garlic and lard and lime juice. Cook on high for 6 to 8 hours or until pork shreds easily.
Leaving the juice and cooked onions, remove the pork to a platter and shred with two forks.
Return the shredded pork to the slow cooker along with remaining ingredients except the shredded cheese. Stir well and cook for one more hour on high.
Add the shredded cheese and stir until the cheese is melted and everything is combined well and creamy. Serve with chips for dipping.