Author note: Remember to remove the pork from the fridge about 30 to 45 minutes grilling.

2 tablespoons canola oil, and more for grilling

3 pounds pork shoulder, cut into three even portions

2 green bell peppers, halved and seeded

1 onion, halved

3 garlic cloves, chopped

1 12 ounce bottle lager beer

1 28 ounce can crushed tomatoes

1/2 cup chili water (see recipe below)

1 cup water

1 1/2 tablespoon cumin

1 tablespoon chili powder

1/2 tablespoon kosher salt

1 teaspoon granulated garlic

1/2 teaspoon allspice

1/2 teaspoon oregano

1/2 teaspoon paprika

1/2 teaspoon pepper

2 bay leaves

1 teaspoon red wine vinegar

lime wedges, for topping

sour cream, for topping

cilantro, for topping

1. Lightly coat the meat and vegetables with canola oil.
2. Bring the grill to high heat, approximately 450-500 degrees. Add smoking chips or a small piece of smoking wood to the grill. Once the wood has started to smoke, sear the pork, onions and bell peppers for five minutes per side, for a total of 10 minutes. Let cool.
3. Chop the grilled vegetables into bite sized chunks. Cut the pork into 1 inch cubes.
4. Heat 2 tablespoons of canola oil in large dutch oven over medium heat. Add the onions, bell peppers and garlic. Cook for 10 minutes, stirring occasionally.
5. Add the beer and deglaze any browned bits stuck to the pan and bring to a boil.
6. Add the crushed tomatoes, chili water, water, herbs, spices and grilled pork into the dutch oven. Bring to a boil and reduce to a simmer. Cook for 2 1/2 hours, stirring occasionally. Add the vinegar with 15 minutes remaining.
7. Serve warm with favorite toppings.

Chili Water

4 dried peppers (I prefer ancho and chipotle)

3 cups boiling water

1. Pour the boiling water over the peppers and let hydrate for 20 minutes.
2. Remove any stems from the peppers.
3. Pour the water and peppers into a blender and puree. Strain the pureed peppers from the water.
4. With a wooden spoon, press out the water from the pureed peppers. Set the peppers aside and use the water as needed.