Step

• Step 1

  Slice the pork into 2-inch chunks and arrange in a Dutch oven or a roasting pan. Add the beer and top off with enough water to barely cover the meat. Stir in the salt and the cumin.

  Ingredients

  • 1  (3-1/2 to 4 lb) boneless, well-marbled pork shoulder

  • 1  (12 oz) can beer

  • 2 Teaspoon salt

  • 1/2 Teaspoon ground cumin

• Step 2

  On the stovetop over medium-high heat, bring the mixture to a boil.

• Step 3

  When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 4

  Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered, until the meat is very tender, about 2-1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.

  02:30

  300 ˚F / 149 ˚C

• Step 5

  When the pork is tender, drain off any remaining cooking liquid and discard.

• Step 6

  Break the meat into bite-sized chunks with a fork. Add the lard to the pan and return the pan to the grill grate.

  Ingredients

  • 2 Tablespoon lard or vegetable shortening

• Step 7

  Increase the grill temperature of the Traeger to 400°F. Cook until pork is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently.

  00:15

  400 ˚F / 204 ˚C

• Step 8

  Make tacos with the carnitas and desired toppings. Enjoy!

  Ingredients

  • 12  corn or flour tortillas

  • 1/4 Cup salsa verde

  • 1/2 Cup diced onions

  • 1/2 Cup shredded cabbage or lettuce

  • 1/4 Cup pico de gallo

  • 1/4 Cup sliced radishes

  • 2 Tablespoon fresh cilantro

  • 1/4 Cup guacamole