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Recipes

Beer-Braised Carnitas

By Chris MoroccoPhotography by Christina Holmes

4.0

(247)

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Use a lager to tenderize the pork shoulder in these carnitas.

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

2

dried New Mexico or guajillo chiles

4

pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces

12

ounces lager (such as Modelo Especial or Budweiser)

4

garlic cloves, lightly crushed

4

teaspoons kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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 ½ cup water in a covered pot, adding more water if needed to keep pork moist.

Nutrition Per Serving

1 serving contains: Calories (kcal) 200 Fat (g) 8 Saturated Fat (g) 3 Cholesterol (mg) 90 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 28 Sodium (mg) 570
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