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Beer-Braised Carnitas — Fresh homemade recipe photo

Beer-Braised Carnitas

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I first made this when a cheap pork shoulder sat in my fridge for three days, looking lonely. I threw in an open lager, some cumin, and orange peel, expecting a sloppy stew. Instead, the alcohol cooked off, leaving behind a rich, savory braising liquid that shattered into tender, crisp-edged shreds. It’s now a staple because it requires zero active effort once the clock starts.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Mexican
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

The Meat & Aromatics
  • 3 lbs boneless pork shoulder butt, cut into large 2-inch chunks
  • 1 yellow onion sliced thin
  • 4 cloves garlic smashed
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
The Braise
  • 12 oz lager beer a crisp pilsner or light lager works best; avoid IPAs
  • 1 cup chicken broth
  • 1 lime zest and juice of
  • 1 bay leaf

Method
 

  1. Sear the Pork: Preheat your oven to 325°F (160°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a drizzle of oil. Pat the pork chunks dry and season generously with salt and pepper. Sear the meat in batches until browned on all sides, about 8-10 minutes total. Remove pork to a plate.
  2. Build the Base: In the same pot, add the sliced onions and cook for 3-4 minutes until softened. Add the garlic, cumin, oregano, and bay leaf; cook for 1 minute until fragrant.
  3. Deglaze and Braise: Return the pork and any juices to the pot. Pour in the beer and chicken broth, scraping up any browned bits from the bottom. Stir in the lime zest and juice. The liquid should come about halfway up the sides of the meat; add more broth or water if needed.
  4. Slow Cook: Cover the pot with a tight-fitting lid. Transfer to the oven and braise for 2.5 to 3 hours. The meat is done when it shreds easily with a fork but hasn't completely disintegrated. Internal temperature should reach at least 190°F (88°C).
  5. Reduce the Liquid: Remove the pot from the oven. Discard the bay leaf. Using tongs, remove the pork chunks and set aside on a baking sheet lined with parchment paper. Skim excess fat from the braising liquid in the pot if desired. Simmer the liquid on the stovetop over medium heat for 5-10 minutes until it reduces to a thick, syrupy glaze (about ½ cup remaining).
  6. Shred and Crisp: Shred the pork with two forks. Toss the shredded meat back into the reduced sauce in the pot to coat evenly. Spread the pork out on the baking sheet. Broil for 3-5 minutes, watching closely, until edges are crispy and browned. Serve immediately.

Nutrition

Calories: 480kcalCarbohydrates: 8gProtein: 32gFat: 34gSaturated Fat: 12gCholesterol: 115mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 12mgCalcium: 40mgIron: 18mg

Notes

The secret is letting the liquid reduce almost entirely before crisping in the oven. This concentrates the flavor without turning it greasy. Serve it with warm corn tortillas and pickled onions for a meal that feels special but costs pennies per serving.

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