Beer-Braised Carnitas

Name: Beer-Braised Carnitas
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 2 whole dried New Mexico or guajillo chiles; 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces; 12 ounce lager (such as Modelo Especial or Budweiser); 4 cloves garlic cloves, lightly crushed; 4 teaspoons kosher salt

Tender pork shoulder braised in lager beer with dried chiles and garlic, slowly cooked until the meat is fall-apart tender and beautifully browned. This Mexican-style pulled pork is perfect for tacos, burritos, or any Mexican dish.

8 servings

2 hr 10 min

Published October 4, 2025

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Ingredients

•2 whole dried New Mexico or guajillo chiles
•4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
•12 ounce lager (such as Modelo Especial or Budweiser)
•4 cloves garlic cloves, lightly crushed
•4 teaspoons kosher salt

Cooking Instructions

1.
Toast chiles 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 chiles and halve lengthwise; discard seeds.
5 min
2.
Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
80 min
3.
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.
40 min
4.
Add 1 cup 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 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.
5 min