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Beer Braised Pork Carnitas https://www.metro.ca/userfiles/image/recipes/carnitas-porc-braise-biere-11564.jpg PT15M PT3H00M PT3H15M
Preheat oven to 350°F.In a large roasting pan, toss the sliced pork with all the spices, cloves, chopped chili, garlic, onion, and lime juice. Add the bay leaves, cinnamon stick, and orange wedges to the pan then pour in the beer over the meat.Cover and let braise for 2.5 hours.Uncover and toss the meat in the pan to coat with the pan juices and continue to braise for another 20-30 min until exposed meat is deeply golden with crispy edges.Remove meat from pan juices with a slotted spoon (reserving some to drizzle on when serving if desired) then place in a bowl and shred meat using two forksFor extra crispy edges place shredded meat onto a baking sheet and continue roasting about 10-15 min more or until your desired crispness. (Optional)Toast or warm your tortillas then top with warm carnitas.Serve with chopped tomatoes, red onions, chopped cilantro, crumbled cotija, and lime wedges.
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3-4 lb (1,3-1,8 kg) pork shoulder or pork butt cut into 2 inch (5 cm) To taste salt and pepper 1 dried Mexican ancho chili soaked, drained, seeds and stem removed and minced (optional) 1 yellow onion peeled and chopped 4 cloves garlic smashed and peeled 1 teaspoon (5 ml) dried oregano 1/2 teaspoon (2,5 ml) ground cumin 2 teaspoons (10 ml) chili powder 5 whole cloves (or 1/2 tsp (2,5 ml) ground clove) 2 bay leaves 1 stick cinnamon 2 cups (500 ml) beer juice of 1 lime 1 medium size orange cut into wedges For serving: 1 pkg Selection original flour tortillas chopped tomatoes chopped red onion chopped fresh cilantro lime wedges crumbled cotija cheese or feta
Beer Braised Pork Carnitas

Beer Braised Pork Carnitas

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8
Main course
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 3-4 lb
    (1,3-1,8 kg)
    pork shoulder or pork butt cut into 2 inch (5 cm)
  • To taste
    salt and pepper
  • 1
    dried Mexican ancho chili soaked, drained, seeds and stem removed and minced (optional)
  • 1
    yellow onion peeled and chopped
  • 4
    cloves garlic smashed and peeled
  • 1 teaspoon
    (5 ml)
    dried oregano
  • 1/2 teaspoon
    (2,5 ml)
    ground cumin
  • 2 teaspoons
    (10 ml)
    chili powder
  • 5
    whole cloves (or 1/2 tsp (2,5 ml) ground clove)
  • 2
    bay leaves
  • 1 stick
    cinnamon
  • 2 cups
    (500 ml)
    beer

  • juice of 1 lime
  • 1
    medium size orange cut into wedges

  • For serving:
  • 1 pkg
    Selection original flour tortillas

  • chopped tomatoes

  • chopped red onion

  • chopped fresh cilantro

  • lime wedges

  • crumbled cotija cheese or feta
Imprimer ma sélection

Preparation

Preheat oven to 350°F.

In a large roasting pan, toss the sliced pork with all the spices, cloves, chopped chili, garlic, onion, and lime juice. Add the bay leaves, cinnamon stick, and orange wedges to the pan then pour in the beer over the meat.

Cover and let braise for 2.5 hours.

Uncover and toss the meat in the pan to coat with the pan juices and continue to braise for another 20-30 min until exposed meat is deeply golden with crispy edges.

Remove meat from pan juices with a slotted spoon (reserving some to drizzle on when serving if desired) then place in a bowl and shred meat using two forks

For extra crispy edges place shredded meat onto a baking sheet and continue roasting about 10-15 min more or until your desired crispness. (Optional)

Toast or warm your tortillas then top with warm carnitas.

Serve with chopped tomatoes, red onions, chopped cilantro, crumbled cotija, and lime wedges.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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