Carnitas came up the other day in my little corner of the social media world, when a friend asked for a good, well-vetted, recipe.
I’d never made these little crunchy bites of crisp-fried pork at that point, so I was of no help. Thankfully, however, another friend, Lori from Little White Apron, came through with a link. She pointed us to Mark Bittman’s recipe in the NY Times for Carnitas Braised in Witbier.
I’ll admit that I rolled my eyes when I saw Witbier in the title. After all, Carnitas are Mexican. Belgian beer seemed a little poseurish. Mark may have had a very good reason for going with Witbier, but no article accompanies the recipe, so his motivations remain a mystery.
Slightly odd beer choice aside, once I had Carnitas on the brain, I had to have them on the stove and in my tummy.
Dos Equis is what I used, but Corona or Tecate would also be great. I also used a whole fresh jalapeno, because I didn’t have a dried chili on hand. I followed the rest of the recipe to the letter.
I served it with a quick tomato/avocado salsa, lime wedges and roasted cauliflower. (Cut in 8 wedges. Season with olive oil, salt, pepper and chili flakes. Roast in a foil covered pan, at 400 degrees, for 25 minutes. Discard foil, flip, and roast another 15 minutes. Serve.