Ginger Beer Braised Pork Carnitas
Ingredients
- 2 lbs pork shoulder roast fat cap removed and cut into 6-8 cubes
- 1/2 large yellow onion or 1 medium onion diced
- 1 jalapeno seeded and diced
- 1 poblano seeded and diced
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 cup ginger beer
- 1/2 cup chicken broth
- 1 bay leaf
Instructions
- Heat a Dutch oven or large, heavy-bottomed pot over medium-high heat and add a couple tablespoons of oil. Use paper towels or a clean kitchen towel to dry the pieces of pork shoulder then generously season with salt, making sure to cover all sides. Sear each piece well on all sides, working in batches to ensure even browning. Remove pork and set aside. Turn the heat to medium. Sauté the onion, poblano and jalapeno for 3 to 4 minutes then add the garlic and ginger and sauté for a minute more. Add the ginger beer, broth and bay leaf. Taste the cooking liquid and add salt to taste. Put the pork back into the pot. Place the lid on and turn the heat to medium-low. Allow to braise for 1 1/2 to 2 hours. The liquid should be reduced down and should be thick and the meat should be carmelized and falling apart. Remove from the heat. Slice the pork on a cutting board or use two forks to shred it right in the sauce. Serve in warm tortillas or over rice.