~ Carnitas Burritos ~ 1-1/2 - Pounds Pork Shoulder -- Boneless 1 - Tablespoon Chili Powder 1/2 - Teaspoon Salt 1/4 - Teaspoon Black Pepper 2 - Cloves Garlic -- Crushed 1/4 - Cup Red Onion -- Finely Chopped 2 - Tablespoons Brown Sugar 1 - Tablespoon Honey 1/2 - Cup Dark Mexican Beer Flour Tortillas Green Onions -- Chopped Sour Cream Salsa Tomatoes -- Seeded Mix Pork, Chili Powder, Salt, Pepper, Garlic and Red Onion well. Add Beer. Refrigerate for one hour. Place Pork mixture into large heavy skillet or pan. Add Brown Sugar and Honey. Bring to a boil. Reduce to a simmer and continue to cook uncovered until Beer has evaporated and Brown Sugar and Honey has caramelized on pork (about 30 to 40 min.). Put the Green Onions, Sour Cream, Salsa and Tomatoes in separate bowls. Serve with warm Tortillas. Let everyone make their own Burritos at the table. ~ Mexican Caviar ~ 15 - Ounces Black Beans -- Canned 1 - Medium Tomatoe -- Chopped 1/2 - Medium Jalapeno Pepper -- Chopped 1/2 - Yellow Bell Pepper -- Chopped 1/4 - Medium Red Onion -- Chopped 2 - Tablespoons Red Wine Vinigar 1 - Tablespoon Olive Oil 1 - Sprig Fresh Cilantro or 1/2 Teaspoon dried Salt & Pepper to taste Rinse Beans and drain. Seed the Jalapeno and finely chop. Seed Tomatoe. Chop seeded Tomatoe and remaining Vegetables into pieces about the size of beans. Pinch leaves of Cilantro Sprig, Mix all ingredients together and refrigerate for at least an hour. Even better if allowed to sit overnight. ~ Wine Jelly ~ 3 - Cups Sugar 2 - Cups Burgundy Wine 13 - Ounce Package Liquid Pectin Combine Sugar & Wine in large dutch oven. Cook over medium heat, stir until Sugar desolves (do not boil). Remove from heat, stir in Pectin. Skim off foam with a metal spoon. Quickly pour hot Jelly into hot sterilized jars; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 5 minutes. Yields 4 half-pints.