Pork Carnitas

This is the most versatile dish you could bring to a Super Bowl party. It can be eaten alone, on nachos, in tacos, added to queso, in a torta, and the list goes on. Here I have made a “San Francisco version”, using Anchor Steam Beer, but you could sub for Negro Modelo or something similar.

pork carnitas

Pork Carnitas 

1 4lb pork shoulder or pork butt (get boneless; if they only have with a bone get a slightly bigger piece to accommodate for extra weight)

2 TB or so of EVOO

1TB + 1tsp salt

2 tsp fresh ground pepper 

1 ½ tsp cumin

1 ½ tsp chili powder

1 tsp dried oregano 

1 tsp garlic powder 

5 garlic clove, minced

1 onion, diced and divided 

Juice from one large orange

Juice from two juicy limes, plus a third lime cut into segments

1 bottle beer - I used Anchor Steam here, but you can use Modelo or Corona also

1/3 cup apple cider vinegar 

2 bay leaves

½ cup chopped cilantro

Cut the pork into ¾ even chunks. Combine salt, pepper, cumin, chili p, oregano and garlic powder in a small bowl and mix well. Rub all sides with EVOO and season evenly with all of the spice mixture. Heat a cast iron skillet to medium, then sear pork pieces on all sides until browned, working in batches, about 1-2 mins per side. After you sear each piece transfer to a heavy bottomed pot or Dutch oven (not on the stove yet/ cold pan - no heat).

Lower the heat to the skillet and add ½ of the onion and cook in the rendered pork fat for 3 minutes. Add garlic, season with a pinch of salt and cook about 30 seconds more. Scoop out onion and garlic with a slotted spoon and add to Dutch oven. Discard any excess fat from the pan. 

Turn the Dutch oven on low heat. In a bowl, mix the orange juice, lime juice and vinegar and pour over the pork. Pour in beer. Bring mixture to a boil for about a minute, then reduce to lowest heat. Add bay leaves and cover. Cook on lowest heat for 5-8 hours, checking and jostling the pork around about every two hours. You’ll know it’s ready when the pork is so fork tender it’s hard to turn. 

Once pork is ready, use a slotted spoon to scoop it out on to a cutting board. (You won't want to use tongs here because you will keep dropping your meat – a good sign!) Leave behind the big fat pieces that have fallen off, the bay leaves and excess liquid. Allow pork pieces to sit covered in foil on the cutting board for a few minutes, maybe 10. Take two forks and shred the pork. This will be the most exciting part. 

Right before you serve, spread the carnitas out in a pyrex or similar pan and broil for 3-5 mins to crisp it all up a little. This step is optional but delish.

Serve in tacos, tortas, on nachos, in California burritos, in queso or just plain. Even try on a taco salad! Accompany with the other half of your chopped onion, cilantro and lime segments.