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Pork Carnitas

Pork Carnitas


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.

pork carnitas braised in beerThe everything-in-the-pot recipe comes together quickly, cooks in just about an hour (fast for a braise), and the final product is mouth-wateringly delicious.

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.

Pork Carnitas