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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Place salt, chili powder, and cinnamon in a small bowl and stir to combine.
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3
Coat pork butt with 1 tablespoon of the vegetable oil, then coat all sides with all of the spice mixture.
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4
Let sit at room temperature for 30 minutes.
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5
Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid until just starting to smoke, about 5 minutes.
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6
Add pork and brown on all sides, about 15 minutes total.
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7
Remove pork to a plate and discard all but 1 tablespoon of the fat in the pot.
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8
Reduce heat to medium and add garlic, chiles, and onions.
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9
Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes.
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10
Increase heat to medium high, add reserved pork and beer, and bring to a boil.
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11
Cover, transfer to the oven, and cook until pork is tender and falls apart when shredded with a fork, about 3 hours.
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12
Place a large strainer in a large bowl and pour the contents of the pot into the strainer, reserving the liquid.
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13
Place pork and strained solids back in the pot and shred pork with two forks, removing any large pieces of fat.
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14
Measure 3 cups of the reserved braising liquid (you may not need all of it).
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15
Use a fat separator to remove the fat from the liquid until you have 1 cup.
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16
(Alternatively, let the pork and braising liquid cool, then refrigerate both overnight or until the fat solidifies on the surface of the liquid.
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17
Once the fat has formed a hard layer, scrape it off and discard.)
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18
Add liquid to the pot and stir to combine.
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19
Add cider vinegar and stir to combine.
