03Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel. Discard all but one tablespoon of the grease that remains in the pot. Lower the heat to medium. Add the onions to the pot and cook until translucent. Add the garlic and cook for an additional one to two minutes. Then pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.
04Heat the oven to 350ºF.
05Add the pork back to the pot and add the remaining of the seasonings and spices. Braise in the oven uncovered for 3 to 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
06Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any big chunks of fat. 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.
07Serve with corn tortillas and your choice of salsas and toppings.