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Fat Tire® Braised Carnitas Tacos

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Fat Tire® Braised Carnitas Tacos: slow braised pork in amber ale wrapped in warm corn tortillas and topped with fresh salsas.

Ingredients

  • 5 pounds Boneless Pork Shoulder, Cut Into 5-inch Chunks, Trimmed Of Excess Fat
  • 2 Tablespoons Sea Salt
  • 2 Tablespoons Vegetable Oil
  • 1 cup White Onion, Diced
  • 1 Tablespoon Fresh Garlic, Finely Diced
  • 2 bottles (12 Oz. Bottle) Fat Tire® Ale
  • 1 teaspoon Chile Powder
  • ¼ teaspoons Paprika
  • ¼ teaspoons Cayenne Powder
  • ¼ teaspoons Ground Cumin
  • 2 whole Bay Leaves
  • 16 whole Corn Tortillas (or More Depending On Size)
  • Garnish: Lime Wedges And Salsa

Preparation

Using paper towels, dry off the pork and generously season with salt.

Heat the oil in a large Dutch oven over medium-high heat. Cook the pieces of pork in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches. Be sure to take your time to get a deep brown color as it enhances the flavor. It usually takes me about 30 minutes to properly brown all the meat.

Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel. Discard all but one tablespoon of the grease that remains in the pot. Lower the heat to medium. Add the onions to the pot and cook until translucent. Add the garlic and cook for an additional one to two minutes. Then pour in the beer, scraping the bottom of the pot with a wooden spoon to release all the brown bits.

Heat the oven to 350ºF.

Add the pork back to the pot and add the remaining of the seasonings and spices. Braise in the oven uncovered for 3 to 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any big chunks of fat. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized.

Serve with corn tortillas and your choice of salsas and toppings.

One Comment

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pattycake on 4.30.2011

You had me at carnitas. It is in the oven right now, and my house smells incredible. I made a couple of changes–used pork loin ‘cuz that is what I had, added some chopped (1 T) chipotle peppers in adobo sauce and I decided to cook with lid on for a time; I can smell the smoky undertones (or is that my hands from when I chopped chipotles?). I have some cotijo cheese, avocados, and limes waiting in the wings. I CAN’T WAIT until dinner…

I’ll let you know how it turns out.

8 Reviews

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texasokie on 11.22.2014

These are great. I’ve made them many times. The final step of caramelizing the chunked meat is a must. It really makes for amazing tacos. Thanks Nam!

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lisalulu on 12.8.2013

Very yummy. Easy recipe and the meat turned out perfect. Since its Fall I added a little apple cider to the recipe and it was great.

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Melisa on 7.6.2013

I have made this recipe 3 times now and it has always turned out great. Even when I paid little attention to it, it turned out good. When I baby it and turn it every hour, it turns out amazing!! I will definitely keep this recipe on hand! Thanks so much!

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abittersweetwife on 12.2.2012

Made this recipe. Loved it! I also added 2 chipotles in adobo sauce for a little heat. I served it in flour tortillas with spicy coleslaw and avocados. Will definitely make again!

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armywifekitchenqueen on 5.28.2011

These were fabulous!! We’re currently living in Germany, so I had to use a local German beer but it was still great. Big hit with the whole family! (Leftovers, if you have any, make great meat for nachos!)

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