This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.
As a new food blogger, I am starting to understand the importance of the food picture. It’s equally important for the food to both look good and taste great for people to be interested. When I saw the pictures of the braised carnitas at The Culinary Chronicles, I wanted to try making this right away. Her pictures are so delicious, aren’t they?
I followed her recipe exactly but the only changes I made are the amount of meat (3 lbs instead of 5), the brand of beer (Sierra Nevada instead of Fat Tire), and cooking time (1 hr shorter than her recipe). It takes several hours to prepare, but most of cooking time is baking in oven. What a great weekend menu, right?
FYI, this is the recipe that I told you I wanted to share with you maybe about 2 weeks ago. My focus on this blog is still Japanese food but please allow me to share non-Japanese food once in a while, especially the ones that my family and I really enjoyed. Also in Japan, the Japanese eats a lot more Westernized meals at home or restaurant than you probably guessed.
Lastly, Giulia from Alterkitchen passed me wonderful awards*. Thank you so much Giulia! She is an Italian living in Italy. So you know what she’s posting on her blog, REAL authentic Italian food! She’s working so hard to translate her Italian recipes into English, for us! It’s not so easy to write recipes in a 2nd language, so please kindly visit her site and say hello! She’s a very charming girl and she’ll be happy to hear from you.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 3 lbs boneless country pork ribs (boneless pork shoulder)
- Sea salt
- freshly ground black pepper
- neutral-flavored oil (vegetable, canola, etc)
- ½ onion (diced)
- 3-4 clove garlic (minced)
- 2 bottles beer (2 bottles = 24 oz)
- 1 tsp chili powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp ground cumin
- 2 bay leaves
Gather all the ingredients.
- Cut the meat into 5-inch 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 (you might need to do a 2nd batch depending on your meat and pot size). I put 3 lbs pork in a 3.63 qt Dutch oven and it just fit. Cook the meat till brown. Try not to flip too much and make sure each side of the meat is well-browned (UPDATE: Please brown the meat in batches and give some distance between meats. It would end up steaming the meat.). Don’t worry about burning the bottom of the pot because we’ll scrape it off nicely with beer later on.
- When the meat is all browned, take it out onto a plate and set aside. Use a paper towel to blot away some oil leaving just enough to cook onions.
- Lower the heat to medium and add the onions to the pot. Sauté onions until translucent and then add garlic to cook 2 more minutes. Again don’t worry about burning the bottom of the pot (it’s going to be okay!).
- Pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.
- Heat the oven to 350F degrees.
- Add the pork back to the pot and add Seasonings. Braise in the oven uncovered for about 2½ hours (varies depending on oven), 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. Take the pork pieces out to the plate so they will cool down.
- When the meat is cooled down, shred them into bite sizes with your hand. Serve with corn or flour tortillas and your choice of salsas and toppings.
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.