Description
This classic Carnitas recipe features tender, flavorful pork shoulder slow-cooked in a savory blend of chili powder, cumin, citrus juices, and beer. The pork is first seasoned and seared to create a crispy exterior, then simmered until fork-tender. Finally, the shredded meat is broiled to achieve deliciously crispy edges, perfect for tacos, burritos, or bowls.
Ingredients
Scale
Spice Rub
- 1½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Pork and Liquid Ingredients
- 3 pounds boneless pork shoulder
- 4 cloves garlic, minced
- ¼ cup lime juice (from 2 limes)
- ½ cup low-sodium chicken broth
- 1 cup orange juice
- 1½ cups beer
Other Ingredients
- 2 tablespoons vegetable oil
- ½ onion, chopped
Instructions
- Prepare the spice rub: Combine the chili powder, cumin, kosher salt, oregano, onion powder, and black pepper in a small dish, mixing thoroughly to ensure an even blend.
- Season the pork: Rub the prepared spice mixture all over the pork shoulder, making sure to cover the entire roast evenly for maximum flavor.
- Mix citrus-beer liquid: In a separate bowl, whisk together the minced garlic, lime juice, chicken broth, orange juice, and beer until well combined; this will serve as the cooking liquid.
- Heat the pot: Place a large heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil, allowing it to warm until shimmering.
- Sear the pork: Carefully place the seasoned pork shoulder into the hot pot and sear it on all sides until a deep golden-brown crust forms, enhancing flavor and texture.
- Set aside seared pork: Remove the browned pork from the pot and transfer it to a sheet pan or plate temporarily.
- Sauté onions: Add the chopped onion into the same pot, sprinkle with a pinch of salt, and cook for 3 to 4 minutes until softened and translucent.
- Deglaze the pot: Pour the citrus-beer mixture into the pot, and use a wooden spoon to scrape up all the browned bits stuck to the bottom; these add rich flavor to the dish.
- Return pork to pot: Place the seared pork shoulder back into the pot, nestling it into the liquid mixture.
- Simmer: Bring the contents of the pot to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
- Slow cook: Cover the pot with a tight-fitting lid and cook for 3 to 4 hours, or until the pork is fork-tender and easily shredded.
- Shred the pork: Remove the pork from the pot and shred the meat using two forks, discarding any large pieces of fat or bone.
- Broil for crispiness: Spread the shredded pork evenly on a large sheet pan, drizzle with a few spoonfuls of the cooking juices, and broil it in the oven for 6 to 10 minutes until the edges become crispy and caramelized.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution while searing and simmering.
- If preferred, substitute the beer with an equal amount of additional orange juice for a milder flavor.
- Broiling time may vary depending on your oven’s intensity; watch closely to avoid burning the pork.
- Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- Serve carnitas with warm tortillas, fresh cilantro, diced onions, lime wedges, and your favorite salsa or guacamole.
