Beer-Braised Carnitas

Ingredients for Beer-Braised Carnitas

• 2 dried New Mexico or guajillo chillies

• 1.8kg skinless, boneless pork shoulder (Boston butt), cut into 2" pieces

• 350g lager (such as Modelo Especial or Budweiser)

• 4 garlic cloves, lightly crushed

• 4 teaspoons kosher salt

Toast chillies in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chillies and halve lengthwise; discard seeds.

Bring chillies, pork, beer, garlic, salt, and 240ml water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add 240ml water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 120ml water in a covered pot, adding more water if needed to keep pork moist.

Avvertenza

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