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Beer-Braised Carnitas

Use a lager to tenderize the pork shoulder in these carnitas
From: bonappetit.com SERVES 6

2 dried New Mexico or guajillo chiles
4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
12 ounces lager (such as Modelo Especial or Budweiser)
4 garlic cloves, lightly crushed
4 teaspoons kosher 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.

DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.

Coke-Braised Carnitas

Use a lager to tenderize the pork shoulder in these carnitas
From: bonappetit.com SERVES 6-8

4 pounds pork butt or pork shoulder (preferably Berkshire pork), trimmed, cut into 3x3-inch chunks
10 1/4 cups peanut oil, divided
4 cups orange juice
2 1/2 cups coke, divided

Sprinkle pork with salt and pepper. Heat 1/4 cup peanut oil in heavy 8-quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.

Pour remaining 10 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F.Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 1 1/2 hours.

Using slotted spoon, transfer pork to another large pot. Add orange juice and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes. Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer. Season generously with salt and pepper. Transfer to bowl and serve.

Pork Carnitas with Pico de Gallo

From http://www.saveur.com/article/recipes/pork-carnitas-with-pico-de-gallo
SERVES 8–10

PORK
1 (4-5-pound) pork shoulder
2 tablespoons canola oil
1 (13.66-ounce) can unsweetened coconut milk (shake can before opening)
1 jalapeño, seeded and chopped
¼ cup packed dark brown sugar
2 tablespoons natural hickory liquid smoke
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon organic garlic powder
1 teaspoon ground oregano
1 teaspoon Nielsen-Massey Pure Orange Extract
1 package corn tortillas
PICO DE GALLO
1 lime, freshly squeezed
½ teaspoon sugar
½ teaspoon salt
½ teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
5 Roma tomatoes, seeded and finely chopped
1/3 cup finely chopped red onion
2 jalapenos, seeded and chopped
4 large cloves garlic, minced
1/3 cup chopped cilantro

PORK

Spray a 6-quart-oval slow cooker with non-stick cooking spray. Cut pork into 4-5 pieces. Add oil to a large cast iron skillet and heat over medium-high heat. Sear pork pieces until nicely browned on all sides, then place in slow cooker.

In a medium bowl, whisk together remaining ingredients and pour over pork. Cover and cook on high until meat is fork tender, about 5-6 hours.

Carefully remove pork from cooker and place on a large rimmed baking sheet. Strain juices and place back in slow cooker. Use 2 forks and pull pork apart into small pieces and place back in slow cooker with juices. Warm tortillas according to package directions.

PICO DE GALLO

In a small bowl, add lime juice, sugar, salt and vanilla extract; stir to combine and set aside. Prepare remaining ingredients and add to a medium bowl. Add lime mixture and stir to coat; cover and refrigerate until ready to use. Top each carnita with 1-2 tablespoons of Pico de Gallo.