Carnitas Recipe
beer braised pork, guacamole, tomatillo crema, pickled red onion, cilantro
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Ingredients
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Pork Carnitas
Guacamole
Tomatillo Crema
Pickled Red Onion
Garnish
Method
Pork Carnitas
- 1
Prepare the Pork
Cut the pork shoulder into large chunks, about 2-3 inches each. Season the pork with salt, pepper, cumin, and oregano.
- 2
Braiding the Pork
In a large Dutch oven or heavy pot, place the seasoned pork chunks and add the minced garlic, orange juice, beer, and bay leaves. Bring to a boil over medium-high heat.
- 3
Cook the Pork
Once boiling, reduce the heat to low, cover, and let it simmer for about 3 hours, or until the pork is tender and easily shreds.
- 4
Guacamole
- 5
Prepare the Guacamole
In a medium bowl, mash the ripe avocados with a fork. Add lime juice, red onion, cilantro, and salt. Mix until well combined. Adjust salt and lime juice to taste.
Tomatillo Crema
- 6
Make the Tomatillo Crema
In a blender, combine chopped tomatillos, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
Pickled Red Onion
- 7
Pickle the Onions
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Pour the hot mixture over the sliced red onions in a bowl. Let it cool to room temperature, then refrigerate for at least 30 minutes before using.
Garnish
- 8
Prepare the Garnish
Chop fresh cilantro and set aside for garnish before serving.