Pork Chimichanga

Name: Pork Chimichanga
Ingredients: 1/2 cup vegetable oil, plus more for deep-frying; 2 pounds boneless pork shoulder, cut into rough 1-inch chunks; 1 teaspoon coriander seeds, crushed; 1 teaspoon whole cumin seeds; 6 cloves garlic, smashed; Kosher salt and freshly ground black pepper; One 12-ounce bottle pilsner beer, such as Corona; 1 tablespoon sherry vinegar; 8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium); 1 small red onion, quartered (about 8 ounces); 1/2 bunch fresh cilantro with tenders stems (1 cup packed); 3 canned chipotles in adobo sauce; 1/4 cup whole raw almonds; 1 1/2 cup shredded yellow Cheddar; Six 12-inch flour tortillas; Guacamole, pico de gallo and sour cream, for serving