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Epicurious

Beer-Braised Carnitas

4.6

(18)

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Beer-Braised CarnitasChristina Holmes

Recipe information

  • Total Time

    2 hours

  • Yield

    Makes 6 cups

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

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 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.

TagsBeerAlcoholBeveragesMexicanLatin AmericanPork ShoulderPorkMeatGuajillo ChileChileVegetableNew Mexico ChileMainDinnerDairy FreeGluten FreeNut FreeKetoEasyBraiseSuper BowlBon Appétit

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