By Traeger Kitchen
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||(12 oz) can beer|
|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|
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 (12 oz) can beer
2 Teaspoon salt
1/2 Teaspoon ground cumin
On the stovetop over medium-high heat, bring the mixture to a boil.
When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
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.
300 ˚F / 149 ˚C
When the pork is tender, drain off any remaining cooking liquid and discard.
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
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 / 204 ˚C
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
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