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Braised Pork Carnitas

15

3

Hickory

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.

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  • 1 (3-1/2 to 4 lb) boneless, well-marbled pork shoulder

  • 1 Can (12 oz) 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, for serving

  • 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.

    • 1 (3-1/2 to 4 lb) boneless, well-marbled pork shoulder

    • 1 Can (12 oz) beer

    • 2 Teaspoon Salt

    • 1/2 Teaspoon ground cumin

  • 2

    On the stovetop, over medium-high heat, bring the mixture to a boil.
  • 3

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

    300 ˚F

  • 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.
  • 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.

    • 2 Tablespoon lard or vegetable shortening

  • 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

  • 8

    Make tacos with the carnitas and desired toppings. Enjoy!

    • 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, for serving

Cooking Notes

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