Beer-Braised Carnitas

Ingredients for Beer-Braised Carnitas

• 2 dried New Mexico or guajillo chillies

• 1.8kg skinless, boneless pork shoulder (Boston butt), cut into 2" pieces

• 350g lager (such as Modelo Especial or Budweiser)

• 4 garlic cloves, lightly crushed

• 4 teaspoons kosher salt

How to make Beer-Braised Carnitas

Toast chillies 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 chillies and halve lengthwise; discard seeds.

Bring chillies, pork, beer, garlic, salt, and 240ml 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 240ml 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 120ml water in a covered pot, adding more water if needed to keep pork moist.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.