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Beer Braised Carnitas

Slow braised pork wrapped in corn tortillas topped with pico de gallo! Delicious!

150 4
Beer Braised Carnitas | DonalSkehan.com, Slow braised pork  wrapped in corn tortillas topped with pico de gallo! Delicious!

main-meals

Beer Braised Carnitas

Slow braised pork wrapped in corn tortillas topped with pico de gallo! Delicious!

Tuesday, February 7, 2017

1.5kg pork shoulder, boneless, skin removed and reserved, cut into 10cm pieces

3 chipotle chillies

6 garlic cloves, smashed

1 bay leaf

1 tbsp dried oregano

Juice of 2 oranges

400ml lager beer

Sea salt

For the pico de gallo:

2 large tomatoes, cored, deseeded and finely chopped

1 small onion, finely chopped

A good handful of coriander, roughly chopped

1 red chilli, finely chopped

Juice of ½ lime

Dash of Tabasco – optional

Sea salt

To serve:

Toasted corn tortillas

Lime wedges

Avocado slices

White Cabbage, finely shredded

A good handful coriander, to serve

Large pot with a lid

Baking tray

Mixing bowl

 

150 mins
Serves 4

Traditionally these pork carnitas are braised in pork lard but purists will have to excuse my slightly simplified version here which uses just beer to slow braise a pork shoulder until it’s tender. My version also makes use of the skin by crisping it in the oven and then roughly chopping it and mixing it with the pork shreds.

Place the pork shoulder, chillies, garlic, bay leaf, oregano, orange juice, beer and a generous amount of sea salt in a large pot with a lid. If the pork is not covered top up with water. Put on the lid a place over a high heat and bring to the boil. Reduce the heat and simmer gently for 1 hour and 15 minutes or until the pork is tender and almost falling apart.
Remove the lid and simmer until the liquid completely evaporates, stirring regularly. Keep cooking a stirring until the pork becomes browned and shredded. Take off the heat, cover with a lid and keep warm.
Preheat the oven to 200˚C/400°F/Gas Mark 6.
Slice the pork shoulder skin into pieces, place on a baking tray and season generously with sea salt. Place in the oven for 15 minutes or until crisp and golden. Remove and allow to cool before breaking up into pieces with a knife.
For the pico de gallo, mix all the ingredients in a bowl and season to taste with sea salt- add a dash of Tabasco sauce if it needs more heat.
Serve the pork with corn tortillas piled high with lime wedges, avocado slices or guacamole, crispy pork skin, shredded cabbage and coriander.
150 mins
Serves 4

Ingredients

1.5kg pork shoulder, boneless, skin removed and reserved, cut into 10cm pieces

3 chipotle chillies

6 garlic cloves, smashed

1 bay leaf

1 tbsp dried oregano

Juice of 2 oranges

400ml lager beer

Sea salt

For the pico de gallo:

2 large tomatoes, cored, deseeded and finely chopped

1 small onion, finely chopped

A good handful of coriander, roughly chopped

1 red chilli, finely chopped

Juice of ½ lime

Dash of Tabasco – optional

Sea salt

To serve:

Toasted corn tortillas

Lime wedges

Avocado slices

White Cabbage, finely shredded

A good handful coriander, to serve

You'll Need

Large pot with a lid

Baking tray

Mixing bowl

 

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