Beer-Braised Carnitas

• 2 dried New Mexico or guajillo chiles
• 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
• 12 ounce lager (such as Modelo Especial or Budweiser)
• 4 garlic cloves, lightly crushed
• 4 teaspoons kosher salt

1. Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
2. Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
3. Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
4. Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD:

mexico, skinless, lager, garlic, kosher salt

Taken from www.epicurious.com/recipes/food/views/beer-braised-carnitas-51143080 (may not work)