Beer-Braised Carnitas
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tsps
Kosher SaltDirections:
1
Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes
2
Remove from pot; let cool
3
Stem chiles and halve lengthwise; discard seeds
4
Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot
5
Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes
6
Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes
7
Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes
8
Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute
9
DO AHEAD: Carnitas can be made 3 days ahead
10
Let cool
11
Cover and chill
12
Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist
13
Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes
14
Remove from pot; let cool
15
Stem chiles and halve lengthwise; discard seeds
16
Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot
17
Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes
18
Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes
19
Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes
20
Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute
21
DO AHEAD: Carnitas can be made 3 days ahead
22
Let cool
23
Cover and chill
24
Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist