Beer-Braised Carnitas Tacos
Serves 2-3 people
Who loves Taco Tuesday? “Everyone and their grandmothers” is the answer. This rendition of tacos brings the eclectic flavors of craft beer into the mix. Think crunchy cheese, a pinch of spice, and a touch of hops! It’s a delicious combination, right? Well, next Tuesday, fire up the oven and bake these beer-braised carnitas tacos for the fiesta of the week. ¡Salud!
Beer Braised Carnitas
2-3 lb pork butt or shoulder roast
2 tbsp vegetable oil
1 tbsp cumin
1 tsp chili powder
1 tsp cayenne powder
12 oz Mexican Lager
Tortillas and Toppings
6 corn tortillas
2 cups Monterey jack cheese, shredded
½ cup thinly sliced red onion
½ avocado, sliced
1 lime, cut into wedges
- Preheat oven to 350 degrees.
- Trim roast and slice into 1/4 inch thick pieces.
- Preheat a large Dutch oven or oven-safe pot over high-heat.
- Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
- Combine spices and sprinkle over pork.
- Pour beer over meat and spices.
- Braise in the preheated oven for 2 to 2.5 hours until the meat can easily be shredded with a fork.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Work in batches and use tongs to place the meat into the oil and sauté until crisp, about 3 to 5 minutes.
- Heat tortillas in a nonstick pan with a dash of oil. When one side is heated through remove tortilla from pan and set aside.
- Sprinkle cheese in the center of your skillet the size of your tortilla then add the uncooked side to the cheese. Allow cheese to crisp and get golden brown before flipping tortilla. This give the tortilla a cheesy interior crust.
- Fill each tortilla with pork, then top with onions, avocados, cilantro and lime juice.