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• Carefully remove the tough skin from the pork and discard. Salt & Pepper the roast.
• Remove tomatillos from husk and wash. Depending on the size, cut into quarters or eighths (about 1 inch pieces).
• Peel and dice onions and mince the garlic.
• In a heavy dutch-oven, brown pork on all sides in olive oil.
• Add the tomatillos, onions and garlic with some salt.
• Sauté until softened
• Add beer, broth, beans, cumin, cinnamon and oregano
• Bring to a boil, reduce to simmer and cover. Cook for about 2-3 hours, turning pork each hour
• Pork should be starting to fall apart. Remove stem, seeds and membranes from anaheim chilis and slice into strips about 1/4 - 1/2 inch wide
• Add to pot and cook an additional hour
• Remove pork to a platter to cool
• Increase heat to a low boil and continue cooking the sauce allowing it to reduce and become slightly thickened.
• When meat is cooled enough to handle, remove from the bones discarding any fat or sinew and shred meat. Return meat to sauce. Taste and adjust seasonings.
• Add jalapeno and cook until softened, 15-30 minutes.
• Add orange zest and cilantro and turn off heat.
• Let stand until ready to serve.
  
  This has a stew-like consistency and can be served with saffron rice and/or tortillas.
  
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