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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.
1 (3-1/2 to 4 lb) boneless, well-marbled pork shoulder
1 (12 oz) can 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
1 (3-1/2 to 4 lb) boneless, well-marbled pork shoulder
1 (12 oz) can beer
2 Teaspoon salt
1/2 Teaspoon ground cumin
: 300 ˚F
: 300 ˚F
2 Tablespoon lard or vegetable shortening
: 400 ˚F
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