Beer-Braised Carnitas
For a taste of authentic Mexican cuisine right in your kitchen, try this delicious recipe for Pork Carnitas. Tender pork shoulder pieces are simmered in a flavorful broth of dried chiles, beer, and garlic until they are perfectly fork-tender. The pork is then caramelized to golden-brown perfection, resulting in crispy and succulent carnitas that are sure to become a family favorite. Serve in tacos, burritos, or simply enjoy on its own with your favorite sides for a satisfying meal that will transport your taste buds south of the border.
— Constant Cookbook
Ingredients
- 2 dried New Mexico or guajillo chiles
- 4 skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
- 12 lager (such as Modelo Especial or Budweiser)
- 4 garlic cloves, lightly crushed
- 4 kosher salt
Instructions
- 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 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 bottom of pot, until pork is shredded and browned, 10-15 minutes.
- Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO 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 pork moist.
Yield
6 cups
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