1. Heat the oven to 300 degrees F and arrange a rack in the middle. Place
salt, chili powder, and cinnamon in a small bowl and stir to combine.
Coat pork butt with 1 tablespoon of the vegetable oil, then coat all
sides with all of the spice mixture. Let sit at room temperature for
30 minutes.
2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven
or a large, heavy-bottomed pot with a tight-fitting lid until just starting
to smoke, about 5 minutes. Add pork and brown on all sides, about 15
minutes total. Remove pork to a plate and discard all but 1 tablespoon
of the fat in the pot.
3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scrap-
ing up any browned bits from the bottom of the pot, until softened,
about 15 minutes. Increase heat to medium high, add reserved pork
and beer, and bring to a boil. Cover, transfer to the oven, and cook
until pork is tender and falls apart when shredded with a fork, about
3 hours.
4. Place a large strainer in a large bowl and pour the contents of the pot
into the strainer, reserving the liquid. Place pork and strained solids
back in the pot and shred pork with two forks, removing any large
pieces of fat. Measure 3 cups of the reserved braising liquid (you may
not need all of it). Use a fat separator to remove the fat from the
liquid until you have 1 cup. (Alternatively, let the pork and braising
liquid cool, then refrigerate both overnight or until the fat solidifies
on the surface of the liquid. Once the fat has formed a hard layer,
scrape it off and discard.) Add liquid to the pot and stir to combine.
Add cider vinegar and stir to combine.

Pickled Carrots
Amy Wisniewski, chow.com