Authentic 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

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

Ingredients

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

ORANGE AND MILK-BRAISED PORK CARNITAS

Orange and Milk-Braised Pork Carnitas image

It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 8

Number Of Ingredients 10

Ingredients

3 ½ pounds boneless pork shoulder, cut into large pieces
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, or more to taste
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 orange, juiced and zested
2 cups whole milk

Steps:

Season pork with pepper and salt.
Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g

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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.
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