Beer-Braised Carnitas (Mexican)

mexican-beerbraisedcarnitas Use a lager to tenderize the pork shoulder in these carnitas.

2 dried New Mexico or guajillo chiles
4 lbs pork shoulder (Boston butt), skinless, boneless, cut into 2" pieces
12 oz lager, such as Modelo Especial or Budweiser
4 cloves garlic, lightly crushed
4 tsp. sea salt

Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.

Bring chiles, pork, beer, garlic, salt and 1 cup water to a boil in same pot. Reduce heat, cover and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.

Makes about 6 cups.

Make-Ahead: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with ½ cup water in a covered pot, adding more water if needed to keep pork moist.