Dan's Carnitas - Pork Carnitas Recipe

Name: Dan's Carnitas - Pork Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs (1.8 kg). boneless pork (butt or shoulder); 2 12 oz (336 grm). bottles pale ale (beer); 2-1/2 cups (600 ml) water; 7 cloves garlic, crushed; 2 tsp (10 ml) coarse salt; 1 tsp (5 ml) roasted coriander seed, lightly crushed; 1 tsp (5 ml) dried red pepper flakes; 1/2 tsp (2 ml) toasted cumin seed, lightly crushed; 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil, if needed; 2 large poblano peppers; 2 or more jalapeno peppers or serranos; 1 medium onion; tortillas; chopped tomatoes, lettuce, onion or avocado; grated cheese; salsa, taco sauce, guacamole or hot sauce

Servings: persons

4 lbs (1.8 kg). boneless pork (butt or shoulder)
2 12 oz (336 grm). bottles pale ale (beer)
2-1/2 cups (600 ml) water
7 cloves garlic, crushed
2 tsp (10 ml) coarse salt
1 tsp (5 ml) roasted coriander seed, lightly crushed
1 tsp (5 ml) dried red pepper flakes
1/2 tsp (2 ml) toasted cumin seed, lightly crushed
1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil, if needed
2 large poblano peppers
2 or more jalapeno peppers or serranos
1 medium onion
tortillas
chopped tomatoes, lettuce, onion or avocado
grated cheese
salsa, taco sauce, guacamole or hot sauce

1
Trim as much excess fat from pork as possible.
2
Cut the pork into 1 1/2 inch cubes and saute until brown on all sides.
3
In a large, heavy pot, such as a Dutch oven, combine the beer and water and bring to a rolling boil.
4
Add the meat one handful at a time allowing the liquid to return to a full boil before adding the next handful.
5
When all the meat has been added, reduce the heat to medium-low and skim off any foam that rises to the top.
6
Remove tops, seeds and internal membranes from peppers and chop to a fine mince.
7
Peel and chop onion.
8
Saute minced peppers and onions in a small amount of olive oil until tender.
9
Add the remaining ingredients except for the remaining olive oil.
10
Cover the pot and simmer until the meat is tender, about 45 minutes.
11
Remove the lid and increase the heat to bring it to a slow boil.
12
Continue cooking until the liquids have completely evaporated, about 1 1/2 hours.
13
(As the liquid is cooked off you will need to reduce the heat to avoid scorching.)
14
Before serving, add 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil to prevent sticking and saute meat blend until lightly browned and warm.
15
Serve hot with garnishes of choice.

1180

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 lbs (1.8 kg). boneless pork (butt or shoulder), 2 12 oz (336 grm). bottles pale ale (beer), 2-1/2 cups (600 ml) water, 7 cloves garlic, crushed, and more.

Yes, Dan's Carnitas - Pork Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dan's Carnitas - Pork Carnitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions