I'm braising half dozen 1" thick pork shoulder steaks in a mixture of 3 parts root beer to 1 part local porter.
I seasoned the meat liberally with a mix of salts, pepper and some powder from a can of ghost pepper peanuts. I poured in the braising liquid, covered with foil and let it braise for an hour at 375. Then pulled the foil and upped the heat to 425 to evaporate the liquid and get the meat frying in own fat.
Man the aroma is amazing and this pork is so tender and delicious. This is a killer recipe for Carnitas!!!