Cooking With Beer, Whiskey and Spirits

Beer and Tequila Braised Carnitas Tacos

Carnitas, which translates to “little meats” in Spanish, is a traditional Mexican dish featuring slow-cooked pork, typically made with a pork shoulder or butt that’s braised until tender, then crisped up for a delightful texture. This recipe takes carnitas to the next level by using beer and tequila in the braising liquid. The beer brings malty, slightly bitter notes that enhance the pork, while tequila adds a smoky complexity. Citrus juices and spices round out the flavor profile, creating a tender, flavorful filling for tacos.

Ingredients (Serves 6-8)

Each ingredient in this recipe plays a role in creating the perfect balance of flavors, resulting in tender carnitas with just the right amount of richness, acidity, and smokiness. Here’s a breakdown of the ingredients and their functions:

• 3 lbs pork shoulder (cut into large chunks): Pork shoulder is ideal for carnitas because it’s marbled with fat, which keeps the meat tender and flavorful as it braises. Cutting it into large chunks allows for even cooking and makes it easy to shred later.
• 1 tbsp olive oil: Olive oil is used for searing the pork, which creates a flavorful crust on the outside of the meat. This adds depth and texture to the finished carnitas.
• 1 large onion (chopped): Onion adds sweetness and depth to the braising liquid, breaking down as it cooks and enhancing the flavor of the pork.
• 4 cloves garlic (minced): Garlic provides a savory, aromatic quality that complements the beer, tequila, and spices. Minced garlic infuses the braising liquid with flavor and blends seamlessly into the dish.
• 1 cup beer (a Mexican lager like Modelo or Corona works well): Beer is a key component of the braising liquid. A Mexican lager adds malty sweetness without overwhelming the other flavors. Dark beers can also work, but avoid overly bitter varieties.
• 1/4 cup tequila (preferably blanco or reposado): Tequila adds a smoky, slightly spicy complexity to the carnitas. Blanco tequila has a clean, smooth taste, while reposado adds a hint of oakiness from its aging process. Either one works well in this recipe.
• 1 orange (juiced): Fresh orange juice adds a touch of natural sweetness and acidity, balancing the richness of the pork and the alcohol in the braising liquid.
• 1 lime (juiced): Lime juice adds brightness and tang, enhancing the flavors of the other ingredients. Adding lime also brings a subtle citrus aroma to the dish.
• 1 tbsp cumin: Cumin is a warm, earthy spice that pairs well with pork. It brings a subtle smokiness to the carnitas, enhancing the flavor profile without overpowering the other spices.
• 1 tbsp chili powder: Chili powder adds mild heat and depth, giving the carnitas a robust flavor that complements the tequila and beer.
• 1 tsp smoked paprika: Smoked paprika adds a hint of smokiness and a subtle sweetness, complementing the tequila and enhancing the flavor of the pork.
• 1/2 tsp oregano: Oregano provides a slightly bitter, herbal note that balances the sweetness of the orange and the richness of the pork.
• Salt and black pepper (to taste): Seasoning is essential for bringing out the flavors in the pork and the braising liquid. Adjust to taste, but be cautious as the pork braises for several hours and flavors intensify.
• Corn tortillas (for serving): Corn tortillas are traditional for carnitas tacos, adding a slightly nutty flavor that pairs well with the richness of the pork.

Optional Toppings

• Diced onion: Fresh diced onion adds a crunchy, sharp flavor that contrasts with the tender pork.
• Chopped cilantro: Cilantro adds a fresh, herbal note that enhances the flavors of the carnitas.
• Sliced radishes: Radishes provide a peppery crunch that complements the richness of the pork.
• Avocado slices: Avocado adds creaminess, balancing the savory, slightly smoky flavor of the carnitas.
• Lime wedges: A squeeze of fresh lime juice adds acidity, brightening the flavors of the taco.

Step-by-Step Instructions

1. Season and Sear the PorkBegin by seasoning the pork shoulder chunks generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the pork pieces in batches to avoid overcrowding, and sear each side until browned, about 4-5 minutes per side. This step creates a flavorful crust on the pork, enhancing the final dish.
   • Why Sear the Pork? Searing the pork caramelizes the exterior, creating rich flavors that intensify as the meat braises. This step is crucial for adding depth and complexity to the carnitas.
   Remove the seared pork from the pot and set it aside on a plate.
2. Sauté the AromaticsIn the same pot, add the chopped onion. Sauté over medium heat until softened and slightly golden, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
   • Deglazing the Pot: The onions will start to release moisture, helping to deglaze the pot and lift any browned bits left from searing the pork. These bits are packed with flavor and contribute to the depth of the braising liquid.
3. Add the Beer and TequilaPour in the beer and tequila, stirring to scrape up any remaining browned bits from the bottom of the pot. This step deglazes the pot, ensuring all the flavors from the pork and aromatics are incorporated into the braising liquid.
   • Choosing the Right Beer and Tequila: A Mexican lager, such as Modelo or Corona, works well for this dish, providing mild sweetness and acidity without overpowering the other flavors. For the tequila, blanco or reposado are ideal choices, each adding a unique flavor profile that complements the pork.
4. Add Citrus and SpicesAdd the orange juice, lime juice, cumin, chili powder, smoked paprika, and oregano to the pot. Stir well to combine. These ingredients bring layers of flavor, balancing the richness of the pork and the beer.
   • Balancing Sweetness and Acidity: The combination of orange and lime juice adds both sweetness and acidity, helping to tenderize the pork and add complexity to the braising liquid.
5. Braise the PorkReturn the seared pork chunks to the pot, nestling them into the braising liquid. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a 300°F oven. Allow the pork to braise for 3 hours, or until it’s fork-tender and easily shredded.
   • Why Braising Works: Slow-cooking the pork in a covered pot allows the meat to absorb the flavors of the beer, tequila, and spices. The low, moist heat breaks down the pork’s connective tissue, making it tender and easy to shred.
6. Shred and Crisp the PorkOnce the pork is done braising, remove it from the pot and place it on a large cutting board. Shred the pork with two forks. For a crispy texture, spread the shredded pork on a baking sheet and broil for 3-5 minutes, or until the edges are crispy and caramelized.
   • Optional Crisping Step: Broiling the shredded pork gives it the signature crispy edges that make carnitas so delicious. This step is optional but adds a wonderful texture contrast to the tacos.
7. Assemble the TacosWarm the corn tortillas by heating them on a dry skillet over medium heat for 30 seconds per side or until pliable. Fill each tortilla with a portion of the shredded pork carnitas. Add your choice of toppings, such as diced onion, chopped cilantro, sliced radishes, avocado slices, and a squeeze of lime.
   • Toppings for Texture and Flavor: Adding fresh toppings like onion, cilantro, and radishes enhances the flavors of the carnitas and provides a pleasant texture contrast. Avocado and lime add creaminess and brightness, balancing the richness of the pork.

Tips for Perfect Beer and Tequila Braised Carnitas

• Choose a Good Cut of Pork: Pork shoulder is the best choice for carnitas because of its fat content, which keeps the meat juicy and flavorful as it braises.
• Braising Liquid Balance: The beer, tequila, and citrus juices create a balanced braising liquid. Adjust the quantities of orange and lime juice to taste, as their sweetness and acidity can vary.
• Broiling for Crispiness: After shredding, broiling the pork for a few minutes adds crispy edges, giving the carnitas a delicious, authentic texture. Watch carefully to avoid burning.
• Warm the Tortillas: Warming corn tortillas enhances their flavor and prevents them from cracking. Use a dry skillet, oven, or tortilla warmer for best results.

Flavor Variations and Serving Ideas

1. Spicy Carnitas: Add sliced jalapeños or a pinch of cayenne pepper to the braising liquid for a spicier version. Serve with extra lime to balance the heat.
2. Citrus-Infused Carnitas: Increase the amount of orange and lime juice for a more citrus-forward flavor. Garnish with fresh orange slices and cilantro for a vibrant presentation.
3. Taco Bar Style: Serve the carnitas with a variety of toppings, including salsas, guacamole, and pickled onions, so guests can build their own tacos.
4. Carnitas Burritos or Bowls: Use the carnitas as a filling for burritos or as a topping for rice bowls, along with beans, salsa, and avocado.

These Beer and Tequila Braised Carnitas Tacos are tender, flavorful, and perfect for gatherings. The beer and tequila create a rich, aromatic base that infuses each bite with smoky, malty flavors. Serve them as tacos with fresh toppings or enjoy them in burritos or bowls for a versatile, crowd-pleasing dish. Enjoy!