Perfect Carnitas Recipe with Citrus and Beer Recipe

Introduction

Carnitas is a classic Mexican dish featuring tender, flavorful pork with crispy edges. Slow-cooked and infused with a blend of spices, citrus, and beer, this recipe yields a delicious meal perfect for tacos, burritos, or simply enjoying on its own.

Ingredients

• 1½ tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 3 pounds boneless pork shoulder
• 4 cloves garlic, minced
• ¼ cup lime juice (from 2 limes)
• ½ cup low-sodium chicken broth
• 1 cup orange juice
• 1½ cups beer
• 2 tablespoons vegetable oil
• ½ onion, chopped

Instructions

1. Step 1: Combine chili powder, cumin, salt, oregano, onion powder, and black pepper in a small dish.
2. Step 2: Rub the seasoning mixture evenly over the entire pork shoulder.
3. Step 3: Whisk together minced garlic, lime juice, chicken broth, orange juice, and beer in a bowl.
4. Step 4: Heat vegetable oil in a large pot over medium heat.
5. Step 5: Sear the pork shoulder on all sides in the hot oil until browned and crisp, then remove and set aside on a plate.
6. Step 6: Add chopped onion to the pot, sprinkle with a little salt, and cook for 3-4 minutes until tender.
7. Step 7: Pour in the citrus and beer mixture, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
8. Step 8: Return the pork shoulder to the pot.
9. Step 9: Bring the liquid to a boil, then reduce heat to a simmer.
10. Step 10: Cover and cook for 3-4 hours until the pork is fork-tender.
11. Step 11: Remove the pork and shred it with two forks. Transfer the shredded meat to a large sheet pan.
12. Step 12: Spoon a few ladles of the cooking liquid over the shredded pork.
13. Step 13: Broil the pork for 6-10 minutes, until the edges turn crispy and golden.

Tips & Variations

• Use fresh lime and orange juice for the best citrus flavor, but bottled juice can work in a pinch.
• For extra crispness, spread the shredded pork evenly and leave space between pieces when broiling.
• Swap out beer for additional orange juice if you prefer a milder flavor or want to avoid alcohol.
• Add chopped jalapeños or a pinch of cayenne to the seasoning for some heat.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat to maintain crisp edges or in the microwave with a splash of the cooking liquid to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carnitas in a slow cooker?

Yes, you can cook the seasoned pork shoulder with the liquid and onions in a slow cooker on low for 6-8 hours until tender. Then, shred and broil as directed for crispy edges.

What is the best cut of pork for carnitas?

Pork shoulder (also called pork butt) is ideal due to its marbling and fat content, which keeps the meat juicy and tender during the long cooking process.

Perfect Carnitas Recipe with Citrus and Beer Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This authentic Carnitas recipe creates tender, flavorful shredded pork with crispy edges, perfect for tacos or burritos. The pork shoulder is seasoned with a blend of spices, seared to lock in flavors, then slow-cooked in a citrusy beer broth until fork-tender. A final broil crisps up the meat, delivering the perfect balance of juicy and crunchy textures.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Spice Rub

• 1½ tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper

Main Ingredients

• 3 pounds boneless pork shoulder
• 4 cloves garlic, minced
• ¼ cup lime juice (from 2 limes)
• ½ cup low-sodium chicken broth
• 1 cup orange juice
• 1½ cups beer
• 2 tablespoons vegetable oil
• ½ onion, chopped

Instructions

1. Prepare the Spice Rub: Combine chili powder, cumin, kosher salt, oregano, onion powder, and black pepper in a small dish to create the seasoning blend.
2. Season the Pork: Rub the prepared spice mixture evenly over the entire pork shoulder, ensuring it’s fully coated with the seasoning.
3. Mix the Cooking Liquid: In a separate bowl, whisk together minced garlic, lime juice, chicken broth, orange juice, and beer to form a flavorful braising liquid.
4. Heat the Oil: Warm 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, preparing to sear the meat.
5. Sear the Pork: Place the seasoned pork shoulder in the hot pot and sear on all sides until browned and crisp, which locks in the flavor and texture.
6. Remove and Set Aside: Take the seared pork out and place it on a sheet pan or plate for later use.
7. Sauté Onions: Add the chopped onion to the pot, sprinkle with a pinch of salt, and cook for 3-4 minutes until tender and translucent.
8. Deglaze the Pot: Pour in the citrus-beer mixture and use a wooden spoon to scrape up all the browned bits from the bottom of the pot to incorporate the flavors.
9. Return Pork to Pot: Place the pork shoulder back into the pot, nestling it into the liquid.
10. Bring to a Boil: Increase heat to bring the mixture to a rolling boil, then reduce heat to achieve a gentle simmer.
11. Simmer Low and Slow: Cover the pot with a lid and cook the pork for 3 to 4 hours, or until it becomes fork-tender and easy to shred.
12. Shred the Meat: Remove the pork from the pot and use forks to shred it into bite-sized pieces on a large sheet pan.
13. Add Juices: Spoon a few ladles of the cooking liquid over the shredded pork to keep it moist and flavorful.
14. Crisp the Carnitas: Place the sheet pan under a broiler for 6 to 10 minutes until the edges of the shredded pork become crispy and caramelized, enhancing the texture.

Notes

• For extra crispy carnitas, you can broil in batches to avoid overcrowding the pan.
• If you don’t have beer, try using additional chicken broth and a splash of apple cider vinegar or soda water as a substitute.
• Serve with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime for authentic tacos.
• Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 2 months.
• Slow cooking in the broth ensures tender meat while broiling adds the classic crispy texture of carnitas.

Keywords: Carnitas, Mexican pork, shredded pork, slow cooked carnitas, crispy carnitas, authentic carnitas recipe