Beer-Braised Carnitas

Carnitas are slow-braised pulled pork that are amazingly flavorful and versatile. There are many ways to enjoy them, making them perfect for spicing up your week. I particularly love serving these beer-braised carnitas for a party because I can prep everything ahead and create a colorful spread on the table with all the toppings and sides.

While my primary focus is on Japanese cuisine, my family also loves it when I cook Mexican food. The cuisine of Mexico has influenced many chefs due to its vibrant and fresh flavors. This Beer-Braised Pork recipe is no exception; the exciting blend of savory and spicy flavors makes it a great change to our usual Japanese meals.

My brother-in-law’s family often requests carnitas tacos when they come over for a visit, so here I am, sharing this family favorite with you!

Why You’ll Love This Recipe

Carnitas involve a bit of prep, and yes, you will need to turn the meat as it cooks in the oven – but this is one of those recipes that lets you multitask. Put on some great music (I suggest Mexican Ranchera music to keep with the theme), and be as productive as you want while the carnitas are braising.

• This one-pot recipe uses a Dutch Oven to sear, brown, and then braise the pork.
• Using pork ribs instead of pork shoulder (like many pulled-pork recipes) creates delicious crispy brown edges on the carnitas.
• Once the carnitas are braising, there is very little to do except turn the meat occasionally.
• The simple yet delicious carnitas, served as tacos on warm tortillas, are a sure-fire party favorite or a hit for a family dinner.

Ingredient for This Recipe

The ingredient list for carnitas is not very long, but there are some things to note. 

• Boneless country-style pork ribs. The meat forms the base of the carnitas. You will not want them to be too fatty. Your favorite butcher will be happy to trim them more to the ‘lean’ side for you. Pork butt or pork shoulder are not well suited to this dish.
• Beer — There is no need to be too picky about the type of beer, but an amber ale or a medium-dark beer is ideal. Stay away from any really hoppy beers, like high-hop IPAs or APAs, as the rich hoppiness might overpower the other flavors.
• Salt and pepper
• Garlic and onion
• Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, and bay leaves.

How to Make Beer-Braised Carnitas

Here is a quick overview of making the carnitas. Jump to the full recipe below if you are ready to get cooking.

1. Cut the pork into 5-inch chunks and sear them in the Dutch Oven on the stovetop to create the crisp, brown, delicious edges. Set aside to let the meat rest.
2. In the same Dutch Oven, sauté the garlic and onions until tender.
3. Add the beer and scrape off all the brown bits from the bottom of the pot.
4. Return the pork back to the pot, followed by all the seasonings.
5. Place the Dutch Oven in the preheated oven to braise for about 2 ½ hours, turning the pork every half an hour during cooking.
6. When the carnitas are done braising, remove the pieces to a plate to cool. Once the carnitas have cooled, shred them into bite-sized pieces with your hand or a fork. Serve with corn or flour tortillas and your choice of salsas and toppings.

Substitutions and Tips

• Make sure that your oven is fully pre-heated, with the rack on a low position to avoid having the carnitas too close to the broiler element.
• The flavor profile can be opened to a more fruity, sweet, and spicy background by adding a few orange slices or lime wedges and a cinnamon stick. 
• If you want to avoid beer, you could consider replacing the equivalent volume of beer with two tablespoons of molasses, one cup of orange juice, a sprig of fresh oregano, and vegetable broth.
• A thick-bottom Dutch Oven is essential for this dish. Because the carnitas are transferred into the oven, the heavy-bottomed Dutch Oven will prevent burning.
• If you do not have a Dutch Oven but really want to try this dish, you can sear the meat really well in a large skillet or a heavy cast iron pan and then simmer/braise the carnitas in a slow cooker. Follow the manufacturer’s instructions on braising pork.

What to Serve With Carnitas

In Mexico, carnitas are served with—and in—taco. The warm, soft corn or flour tortillas are not only delicious, but they are perfect for fun, cutlery-free eating. Load the carnitas onto the tortillas, top them off with finely shaved cabbage, guacamole and chopped green onions, and you have a fully authentic Ranchero meal. Of course, there are plenty of other ways to serve carnitas:

• Mexicans also love rice; a long-grain rice pilaf makes a common accompaniment to this dish.
• In the mountains of Central Mexico, where this dish originates, baked sweet potato (or yam) is also a common accompaniment. Since this is an oven-braised dish anyway, baking a few sweet potatoes at the same time creates an instant side dish. Serve the baked sweet potatoes slathered with butter, freshly squeezed lime juice, fresh cilantro, and crushed red chilies.
• A fresh green salad with cucumbers, red onions, cooked black beans, corn niblets, and lettuce is also a great side dish. Creamy ranch dressing or a lime-chili oil and vinegar dressing is ideal.
• Enjoy the meat in sandwiches with BBQ sauce!
• This is a beer-braised dish, after all, so consider serving an ice-cold Mexican cerveza with it. Actually, Mexican and Japanese beer are quite similar—they both commonly use rice in brewing—so a cold Asahi or Sapporo would not be strange.

Carnitas for a Party

To serve carnitas at a party, you can keep the meat warm in the Dutch Oven or your Instant Pot. Then, spread the table with all the favorite toppings, carbs (such as tortillas, taco shells, sandwiches, or rice), sides, pickles, and dressings/sauces, allowing everyone to assemble their own favorites.

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Braised Carnitas

4.72 from 7 votes

Delicious braised carnitas cooked in the oven!

Print Pin

Prep Time: 5 minutes mins

Cook Time: 3 hours hrs 25 minutes mins

Total Time: 3 hours hrs 30 minutes mins

Servings: 5

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 lbs boneless country pork ribs
• ▢ Diamond Crystal kosher salt (for the meat)
• ▢ freshly ground black pepper (for the meat)
• ▢ neutral oil (for cooking the meat)
• ▢ ½ onion (diced)
• ▢ 3-4 clove garlic (minced)
• ▢ 2 bottles beer (24 fl oz, 710 ml)

For Seasoning

• ▢ 1 tsp chili powder
• ▢ ¼ tsp paprika
• ▢ ¼ tsp cayenne pepper
• ▢ ¼ tsp ground cumin
• ▢ 2 bay leaves

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients. Preheat the oven to 350ºF (180ºC). Cut the meat into 5-inch (13 cm) chunks and generously season with salt and pepper.
  
• In a large Dutch oven, heat oil on medium-high heat. Place the pork in a single layer without overlapping each other. If your pot is small, cook in batches to avoid steaming the meat. Cook the meat till brown without flipping too often. When all sides of the meat are nicely seared, transfer to a plate and set aside.
  
• Lower the heat to medium and add the onions to the pot. Sauté onions until tender and then add garlic to cook for 2 more minutes.
  
• Add the beer. Scrape off all the delicious brown bits on the bottom of the pot with a wooden spoon.
  
• Add the pork back to the pot, and then, add all the seasonings.
  
• Mix everything together. Then, braise in the preheated oven, uncovered, for about 2 ½ hours, turning the pork every half an hour during cooking.
  
• When much of the liquid is evaporated and the pork is falling apart, remove the pot from the oven. Transfer the pork to a plate and shred it into bite-size pieces with forks.
  
• Serve with corn or flour tortillas and your choice of salsas and toppings.
  

To Store

• You can store the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for a month.

Notes

The recipe is slightly adapted from The Culinary Chronicles, originally from David Lebovitz.

Nutrition

Calories: 502 kcal · Carbohydrates: 7 g · Protein: 35 g · Fat: 32 g · Saturated Fat: 6 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 131 mg · Sodium: 349 mg · Potassium: 640 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 250 IU · Vitamin C: 2 mg · Calcium: 56 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Mexican

Keyword: pork

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