Carnitas Braised In Witbier Recipes

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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

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

BEER-BRAISED CARNITAS



Beer-Braised Carnitas image

This Beer-Braised Carnitas recipe is one I've been making for years; it offers an extra-delicious take on everyone's favorite Mexican-style pulled pork! Pork shoulder is studded with garlic & slowly simmers with onions, warm spices, citrus, & beer. After an hours-long braise in a Dutch oven, the pork carnitas are succulent & fall-apart tender, infused with rich, aromatic flavor. For an extra-special touch, finish the braised carnitas under the broiler for crave-worthy crispy char. Use to make pork carnitas tacos, burritos, burrito bowls, nachos, salads...whatever you're in the mood for! The recipe yields a large batch, so it's great for meal prep (storage & freezing instructions included in the Recipe Notes, below) or feeding a crowd. As written, this is a stovetop Dutch oven recipe, but it's easily adapted for an oven braise, a slow cooker/Crockpot, or an Instant Pot/electric pressure cooker. Refer to the Recipe Notes, below for full cooking directions for these alternate cooking methods.

Provided by Jess Larson

Categories     Tacos

Time 4h15m

Number Of Ingredients 12

3-4 pounds boneless pork shoulder
1-2 tablespoons olive oil
8-10 cloves garlic, sliced in half lengthwise
2 large yellow onions, sliced into sixths or eighths
2 large, juicy navel oranges, zested & juiced (1/2 cup juice)
3 large, juicy limes, zested & juiced (1/4 cup juice)
1 heaping tablespoon ground cumin
1 heaping tablespoon dried oregano
2 dried bay leaves
12 ounces light beer of choice (see Recipe Notes, below)
kosher salt & ground black pepper, to season
for serving, as desired: corn tortillas, cilantro lime rice, smashed avocado or guacamole, queso fresco or cheese of choice, salsa of choice, thinly sliced radish, finely diced red onions or pickled red onions, freshly chopped cilantro, lime wedges, etc.

Steps:

  • Nestle the onions around the seared pork shoulder. Sprinkle the orange zest, lime zest, ground cumin, & dried oregano over top. Place the bay leaves over top. Pour the orange juice, lime juice, & beer into the pot. Return to high heat to bring the pot to a boil. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the carnitas are fall-apart tender.

Nutrition Facts : Calories 224 calories, Sugar 3 g, Sodium 139.7 mg, Fat 6.3 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 0.9 g, Protein 31.5 g, Cholesterol 81.6 mg

CARNITAS



Carnitas image

Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.

Provided by Kay Chun

Categories     dinner, meat, tacos, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 11

3 pounds pork shoulder, cut into 2-inch chunks
1 tablespoon kosher salt (such as Diamond Crystal), plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
1 1/2 teaspoons dried oregano
1 navel orange, quartered
1 white onion, quartered
7 garlic cloves, crushed
1 cinnamon stick, broken into 2 pieces
1 bay leaf (dried or fresh)
1/4 cup neutral oil, such as safflower or canola
Warmed tortillas, chopped white onion, chopped cilantro, sliced avocado and lime wedges, for serving

Steps:

  • Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
  • Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
  • Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.

CARNITAS BRAISED IN WITBIER



Carnitas Braised in Witbier image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut into 1-inch chunks
1 large onion, quartered
5 garlic cloves, lightly crushed
2 bay leaves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cinnamon stick
1 ancho or other mild dried chili
Salt
black pepper
2 12-ounce bottles Allagash white, or another beer in the Belgian witbier wheat beer style, like Hoegaarden
Neutral oil, like grapeseed or corn, if needed
Lime wedges for serving

Steps:

  • Put the pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chili and some salt and pepper in a large pot with a lid or a Dutch oven. Add the beer and water if needed to cover. Turn the heat to high, bring to a boil and skim any foam that comes to the surface. Partly cover and adjust the heat so the mixture bubbles steadily. Cook until the meat is quite tender, about 1 hour, then cool.
  • Remove the bay leaves, spices and chili with a slotted spoon and discard. Break or roughly chop the meat into bite-size pieces, return to the pan and cook uncovered until all the liquid has evaporated. Continue to cook the meat in the remaining fat until it's crisped and browned; add a little oil if it sticks or becomes dry. Serve hot, warm or at room temperature with the lime wedges, or cover and refrigerate for up to 2 days.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 703 milligrams, Sugar 1 gram, TransFat 0 grams

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