1) Toast chiles in a dry large heavy pot over medium high 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, for about 1 minute.
Do ahead: Carnitas can be made 3 days ahead. Let cool. Cover and chill reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.
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|Serving Size: 1 Serving (2167g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 48.1mg||1 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 0.8g||1 %|
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Calories per serving: 18
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