Beer Braised Carnitas
It’s already February 2022 and Valentine’s Day is fast approaching, so naturally, I am thinking about the things I love… Among those things are beer and carnitas! If you are not from the Southwest, “carnitas” are braised, roasted, and shredded pork spiced with Mexican flavors. You can use that delicious meat to fill tacos, burritos, eat over rice, etc. It’s just delicious. An already delicious recipe becomes even better with the addition of your own homebrew!
What you need:
- 2 dried New Mexico or guajillo chiles
- 4 pounds skinless, boneless pork shoulder (butt), cut into 2-inch pieces
- 12 ounces lager (any will do, including Mexican Cerveza)
- 4 garlic cloves, lightly crushed
- 4 teaspoons kosher salt
How to make it:
- Toast chiles in a dry large heavy pot over medium 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.
- Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in the same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
- Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping the bottom of the pot, until pork is shredded and browned, 10-15 minutes.
- Add 1 cup water to pork; cook, scraping up browned bits from the bottom of the pot, for about 1 minute.
HOW TO PREPARE 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 the pork moist.
I hope you enjoy this recipe and if you make it, please let us know in the comments how it went for you!