The key to any braise, especially carnitas, is patience. It takes time for the pork to render out and take on the flavor of the braising liquid. For the same reasons you sear a pot roast before braising—increased flavor and crisp crust—we added a few minutes of broiling at the very end of the preparation method.
KEEP SCREEN ON
Yield: 6 SERVINGS
Cook Time: 3½-4 Hours
INGREDIENTS1 teaspoon chili powder
½ teaspoon paprika
1 teaspoon cumin
¼ teaspoon cayenne pepper
1½ teaspoons coarse salt
1 teaspoon black pepper
1 medium white onion, chopped
2 cloves garlic, whole
1 jalapeño, seeded and minced
1 chipotle pepper in adobo sauce, minced
¼ teaspoon adobo sauce
3 pound pork shoulder
12 ounces beer, such as a Pacífico pilsner or Corona lager
Juice of 1 lime
Juice of 1 orange
Warm tortillas, for serving
Fresh cilantro, for serving
- Preheat oven to 350°F Roast Mode with a rack set at position “2.”
- In a small bowl, combine chili powder, paprika, cumin, cayenne, salt, and pepper.
- In an 8-quart Dutch oven, combine onion, garlic, jalapeño, chipotle pepper, and adobo sauce.
- Gently pat pork shoulder dry and trim off any excess fat. Cut into three or four pieces.
- Season with spice mixture, using it all. Add seasoned pork into the Dutch oven.
- Pour beer, lime juice, and orange juice over pork.
- Roast in the oven for 3½–4 hours or until completely tender.
- When cooked through, remove pork from Dutch oven and place it on a large baking pan. Shred pork using two forks and spread into an even layer.
- Pour ½ cup of remaining braising liquid evenly over the shredded pork.
- Set oven to Broil Mode—High with a rack set at position “5.” Broil pork until edges brown.
- Serve with warm tortillas and top with fresh cilantro.