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1
Using paper towels, dry off the pork and generously season with salt.
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2
Heat the oil in a large Dutch oven over medium-high heat.
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3
Cook the pieces of pork in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around.
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4
If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.
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5
Be sure to take your time to get a deep brown color as it enhances the flavor.
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6
It usually takes me about 30 minutes to properly brown all the meat.
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7
Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel.
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8
Discard all but one tablespoon of the grease that remains in the pot.
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9
Lower the heat to medium.
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10
Add the onions to the pot and cook until translucent.
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11
Add the garlic and cook for an additional one to two minutes.
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12
Then pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.
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13
Heat the oven to 350 degrees F.
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14
Add the pork back to the pot and add the remaining of the seasonings and spices.
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15
Braise in the oven uncovered for 3 to 3 1/2 hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart.
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16
Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
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17
Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any big chunks of fat.
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18
Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized.
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19
Serve with corn tortillas and your choice of salsas and toppings.
