30 minutes before cooking, evenly distribute 1 1/2 teaspoons kosher salt onto the pork.

In a food processor, puree the onions jalapenos, garlic and tomatillos. Set aside.

Add canola oil to a large heavy bottom Dutch oven and bring to high heat. Brown the pork shoulder pieces in two to three batches, about 2-3 minutes per batch. Set aside.

Reduce the heat to medium. Remove the Dutch oven from the heat. Add the tomatillo mixture to the Dutch oven and stir. Place back onto the cooktop and let cook for 5 minutes, stirring often to prevent burning.

Degalze the pan with the beer. Add the Hatch chiles, cumin and 1 1/2 teaspoons salt to the pan. Stir well to combine. Bring to a simmer.

Once simmering, add the pork and its juices back into the pan. Add the chicken stock to the mixture. Let simmer for 45 minutes, or until the pork is easily pierced with a fork and the desired thickness is achieved. Stir in the vinegar and salt to taste. Serve with rice, fresh cilantro and tortillas.