Beer Braised Carnitas Recipes

BEER-BRAISED CARNITAS

Beer-Braised Carnitas image

Provided by Chris Morocco

Categories Beer Pork Braise Cinco de Mayo Dinner Winter Chile Pepper Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 cups

Number Of Ingredients 5

Ingredients

2 dried New Mexico or guajillo chiles
4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
12 ounce lager (such as Modelo Especial or Budweiser)
4 garlic cloves, lightly crushed
4 teaspoons kosher salt

Steps:

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.

AUTHENTIC BEER BRAISED CARNITAS

Authentic Beer Braised Carnitas image

It's very possible these are the best carnitas you'll ever have! This Beer Braised Carnitas recipe is full of authentic flavor and are super easy to make in the oven or the slow cooker.

Provided by Rachel Farnsworth

Categories Main Dish

Time 2h55m

Number Of Ingredients 10

Ingredients

3 to 5 pound Pork Butt or Shoulder Roast
4 tablespoons vegetable oil (divided use)
1 tablespoon ground cumin
1 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground cloves
1 1/2 teaspoon salt
12 ounces Mexican beer
1 large orange (sliced)

Steps:

Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.

Nutrition Facts : Calories 474 kcal, Carbohydrate 5 g, Protein 54 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 170 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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