Carnitas

Main Dishes 12 ingredients 3 steps

📷 stock photo

Ingredients

1 tsp chili powder, paprika, cumin, and black pepper
¼ tsp cayenne pepper
2 tsp kosher salt
1 medium white onion, chopped
3 cloves garlic, whole
1 jalapeno, seeded and minced
1 chipotle pepper in adobo sauce, minced (add more if you want more heat)
3 pound pork shoulder
12 ounces Corona lager
Juice of 1 lime and 1 orange
Freshly cooked corn tortillas
Condiments of choice: fresh cilantro, chopped cabbage or lettuce, lime wedges, guacamole, Café Rio dressing, tomatoes, salsa, pico de gallo, grated cheese

Preheat oven to 350 degrees. In a small bowl, combine spices to make a dry rub. Pat pork shoulder dry. Cut into 3-4 pieces. Cover with dry rub. Let sit at room temperature for 30 minutes.
In a large Dutch oven, combine onion, garlic, jalapeno, chipotle pepper in adobo sauce. Add seasoned pork to Dutch oven. Pour beer, lime juice, and orange juice over top. Cover. Roast in the oven for about 4 hours or until completely tender. When cooked through, remove pork from Dutch oven and shred.
To serve, place pork in a large baking sheet and pour about ½ cup of braising liquid over pork. Set oven to broil and broil pork until edges are brown with some crispy spots. Serve with warm tortillas and condiments.