Pork Carnitas

This is my take on this recipe because I don't think you need all the confusing details of adding things and waiting, and covering and uncovering, yada, yada, yada.  This recipe takes about 3 hours all told, but my version, I pretty much dump it all in and let the heat do the cooking.

4lbs pork shoulder in 1 inch cubes or smaller (get boneless and make it easy on your self)
1 white onion
4 poblano peppers
4 cloves garlic (sometimes I use more)
2 tsp salt and pepper respectively (I really just do this to taste)
2 cans of diced tomatoes (14 oz)
1 cup of a good resposado tequila
1 dark mexican beer like Negro Modelo

Olive oil or spray dutch oven
Dice 4 poblanos and 1 white onion, add salt, pepper and garlic and saute for a few minutes.
Cube 1 inch pieces of pork shoulder and add to pot.  Cook covered for 30 min on a lively simmer stirring frequently
Few minutes later, sir in tequila
Few minutes later stir in beer
Cook uncovered for a few minutes to let it thicken up
Move to oven (optional) but continue stirring frequently
Bring back to stove and cover or uncover based on how "liquidy" the sauce is and what you are looking for (thicker sauce, cook uncovered longer, etc.)