2-4 lb. pork butt roast (I made 4)
5 cloves garlic, sliced
1 jalapeno, chopped
12 oz. beer (I used Abita; you can use anything but light beer)
1 bunch cilantro (optional...it tastes like soap to me, but Jeannene loves it; if it tastes like soap to you, too, you can omit it)
Cumin & chili powder, to taste (optional; I felt it needed something more)
Make slits in the pork roast and slip the garlic slices into them. Place in crockpot. Put jalapeno and cilantro on top. Sprinkle with spices, if using (or you can, as I did, add them during the shredding process). Pour beer over the roast, cover and cook on low 8-12 hours, high 4-6 hours. Shred the meat. Serve with soft tortillas (corn are traditional but I like flour better for this) so people can make tacos. If you want to get fancy, you can serve some sliced onions and chopped tomato with it as well. 2 pounds serves 4, with leftovers.