Beer Braised Shredded Pork (Carnitas)
An incredibly tender and flavorful 3 lb pork shoulder roast done in 4.5 hours with about five minutes of prep work and chopping. It is perfect for tacos, burritos, quesadillas, pozole, or a Mexican eggs Benedict! It's also great with pasta or gnocchi.
Equipment
- Dutch oven
Ingredients
- 3 lbs Pork shoulder butt roast
- 1 tbsp Kosher salt
- 2 Jalepeños, medium chopped seeds removed
- Juice of two cuties or one orange
- 1 White onion, sliced like an apple in eighths
- 6 cloves Garlic, whole peeled
- 1 tsp Ground cumin
- 2 tsp Dried oregano leaves
- 1 tsp Chili powder
- 1 tsp Onion powder
- 4 oz can Hatch green chiles, diced
- 2 Dried ancho chiles, sliced seeds removed
- 2 tsp Better than Bullion chicken base
- 12 oz Wheat beer
Instructions
- Place the pork roast in the Dutch oven with the fat side on the side. Season liberally with kosher salt.
- Juice oranges over the roast and cover it with jalepeños, dried ancho chiles, Hatch green chiles, and dried spices. Spread whole garlic cloves and onion around the sides of the roast. Drop in the Better than Bullion directly on the meat and then pour over the beer.
- Cover Dutch oven with lid and place on low heat for four hours, undisturbed.
- Before shredding, remove the long strip of fat from the roast. Then shred pork with two forks. Serve or store in a sealed container for up to 3-4 days.