Comments on: Fat Tire® Braised Carnitas Tacos

By: texasokie

texasokie — Sat, 22 Nov 2014 18:48:16 +0000

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!

By: lisalulu

lisalulu — Sun, 08 Dec 2013 22:36:47 +0000

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.

By: Melisa

Melisa — Sun, 07 Jul 2013 04:33:22 +0000

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!

By: abittersweetwife

abittersweetwife — Sun, 02 Dec 2012 23:55:44 +0000

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!

By: armywifekitchenqueen

armywifekitchenqueen — Sat, 28 May 2011 10:46:49 +0000

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!)

By: julesmcgov

julesmcgov — Thu, 19 May 2011 15:37:01 +0000

AWESOME!! I was told these were the best homemade tacos everyone had ever eaten. Only modification to the recipe was adding a small can of chipotles in adobo sauce – we like spicy. Will definitely make again!

By: babyperch

babyperch — Sat, 07 May 2011 23:20:04 +0000

Whole family loved this. Really tasty with a different flavor- we used Sierra Nevada Torpedo Ale. Next time I will leave lid on for part of the oven time- we all would have liked a bit more sauce. Good advice on getting a good “brown” on the pork before the long oven braise.

Definitely a repeat!

By: pattycake

pattycake — Sun, 01 May 2011 14:18:46 +0000

These were delicious. Added canned chipotle peppers in adobo sauce (about 2-3 chopped plus some of the sauce)–gave a nice heat with good smoky depth. I also used a different ale as I had no access to the Fat Tire. Substituted a pork loin; cut into chunks, and left the lid on part of the oven cooking time time so the loin wouldn’t dry out. After I shredded and put back in the oven, what was left of the liquid evaporated quickly, leaving me with moist, flavorful meat. This served a crowd, and I have leftovers. Served with soft corn tortillas, a squeeze of lime, cotijo cheese, and diced avocado. Cilantro would have been nice if I had it.

Thanks for sharing! This is going into the rotation under the heading of “When I want oohs and ahhs…”

By: pattycake

pattycake — Sat, 30 Apr 2011 21:58:24 +0000

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.