Agustine's Beer & Tequila Carnitas Recipe

Cooking Directions

• STEP 1.In a large Dutch oven, heat oil over medium-high heat. Season the pork shoulder with salt and pepper, then sear it on all sides until browned.
• STEP 2.Add the onions, garlic, beer, tequila, orange juice, lime juice, and spices to the pot. Bring to a simmer, then cover and cook on low heat for about 3 hours, or until the pork is tender and easily shreds with a fork.
• STEP 3.Remove the pork from the pot and shred it using two forks. Place the shredded pork on a baking sheet and broil for a few minutes until it becomes crispy and caramelized.
• STEP 4.Serve the carnitas in warm tortillas with your favorite toppings such as diced onions, cilantro, avocado, and lime wedges. Enjoy!

Cooking Tips

• For extra flavor, marinate the pork shoulder in the beer and tequila mixture overnight before cooking.
• If you prefer a spicier carnitas, add some chopped jalapenos or a pinch of cayenne pepper to the cooking liquid.
• To make the carnitas even more crispy, spread the shredded pork in a single layer on the baking sheet before broiling.

Storage and Serving

• Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the carnitas, place them in a skillet over medium heat and cook until heated through.
• Serve the carnitas as a filling for tacos, burritos, or quesadillas, or enjoy them on their own with rice and beans.