Beer-Braised Carnitas

Ingredients

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

Equipment

• pot

Directions

1. Toast chiles in a dry large heavy pot overmedium heat until slightly puffed and lightlydarkened on both sides, about 2 minutes.
2. Remove from pot; let cool. Stem chiles andhalve lengthwise; discard seeds.
3. Bring chiles, pork, beer, garlic, salt,and 1 cup water to a boil in same pot.Reduce heat, cover, and simmer, stirringoccasionally, until pork is fork-tender,60-80 minutes.
4. Uncover pork; simmer until liquidevaporates and pork begins to brown,20-25 minutes. Continue to cook, stirringfrequently and scraping bottom of pot,until pork is shredded and browned,10-15 minutes.
5. Add 1 cup water to pork; cook, scrapingup browned bits from bottom of pot, forabout 1 minute. DO AHEAD: Carnitas can bemade 3 days ahead.
6. Let cool. Cover andchill. Reheat with 1/2 cup water in a coveredpot, adding more water if needed to keeppork moist.