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Braised Pork Carnitas

Braised Pork Carnitas

By Traeger Kitchen

We’ve done the impossible. We made carnitas even better by braising them in beer inside a Traeger grill. Start with a well marbled boneless pork shoulder and break it down to two inch chunks. Then toss the chunks into a Dutch oven and cover with beer and water and let it cook down for about 3 hours.

Prep Time

15 Min

Cook Time

3 Hrs
30 Min

Pellets

Alder

Ingredients

Number of People Serving

4

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Units of Measurement:
main
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
2 Tablespoon lard or vegetable shortening
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

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.

  • 2

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

  • 3

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

    300 ˚F / 149 ˚C

  • 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.

    300 ˚F / 149 ˚C

    02:30

  • 5

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

  • 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.

  • 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.

    400 ˚F / 204 ˚C

    00:15

  • 8

    Make tacos with the carnitas and desired toppings. Enjoy!

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