* 30ml Annatto Oil or Lard
* 1.35kg lean Shoulder of pork, cut into 5cm cubes
* 1 large Onion, finely chopped
* Garlic to taste, crushed
* 1 large Tomato, peeled, seeded and chopped
* 1 Red pepper, seeded and roughly chopped
* Chillies to taste, finely chopped
* 1 tablespoon Coriander leaves, roughly chopped
* ½ teaspoon Ground cumin
* ½ teaspoon Dried oregano
* Salt and Pepper
* Pinch Sugar
* 425ml Lager

===Method===
* Heat the Oil or Lard in a heavy Frying pan.
* Add the Pork and lightly sauté.
* Remove the Pork to a flameproof Casserole or sauteuse.
* Drain off all but 2 tablespoons of Fat from the Frying pan and add the Onion and Garlic.
* Sauté until the Onion is soft.
* Add the Tomato, Red pepper, Chillies, Coriander, Cumin and Oregano and Simmer for about 10 minutes.
* Season to taste and add the Sugar.
* Pour this mixture over the Pork and add the Beer.
* Cover and cook over a very low heat until the Pork is tender, about 2 hours.
* The Sauce should be quite thick, but if it is too watery, partially uncover during the second hour of cooking.

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