Beer-Braised Carnitas

mexican 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

Chris Morocco

Makes 6 cups

Source

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

Method

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.