a. Cut the pork into cubes, ensuring you have 4 pounds of pork shoulder with fat.

b. In a large bowl, combine the minced garlic, dry oregano, cumin, black pepper, and salt.

c. Add the cubed pork to the bowl and thoroughly coat it with the spice mixture.

d. Cover the bowl and let the pork marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.

a. Rinse the mote corn grains under cold water to remove any dirt or debris.

b. In a large pot, bring water to a boil and add the corn grains.

c. Reduce the heat to a simmer and cook the corn grains for about 1 hour or until they become tender but still slightly chewy.

d. Drain the cooked corn grains and set them aside for serving.

a. Scrub the small potatoes to remove any dirt, but do not peel them.

b. In a separate pot, add the potatoes and cover them with water.

c. Place the pot over high heat and bring it to a boil.

d. Reduce the heat to medium and let the potatoes cook for about 15-20 minutes until they are easily pierced with a fork.

e. Drain the potatoes and set them aside.

a. In a mixing bowl, combine the beer and freshly squeezed lemon juice.

b. Tear the fresh mint leaves into smaller pieces and add them to the bowl.

c. Stir the marinade ingredients together until well combined.

a. Take the marinated pork cubes from step 1 and place them in a large resealable plastic bag.

b. Pour the marinade over the pork, ensuring all the pieces are well coated.

c. Seal the bag, removing as much air as possible, and place it in the refrigerator.

d. Let the pork marinate for at least 2 hours or overnight for the best results.

a. Preheat a grill to medium-high heat, ensuring it reaches a temperature of around 400°F (200°C).

a. Remove the marinated pork from the bag, discarding the excess marinade.

b. Place the pork cubes on the preheated grill and cook them for about 15-20 minutes, turning occasionally, until they are nicely browned and cooked through.

c. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.

a. Arrange the grilled pork cubes on a serving platter.

b. Serve them alongside the cooked mote corn grains and boiled potatoes.

c. Garnish with additional fresh mint leaves, if desired.

d. Enjoy this flavorful Bolivian Chicharron Recipe dish with family and friends!