Mango & Beer-Braised Slow Cooker Carnitas
For tender yet crispy carnitas, each piece of pork is individually browned and caramelized to intensify flavor and crisp the edges, and braised with a savory mixture of smoky roasted chiles, sweet mango juice and tangy Mexican beer. It can be made up to three days in advance and slowly re-warmed for tacos, Mexican salads or huevos rancheros. Use either Mexican-style lard from a butcher shop, or Manteca by Farmer John.
Yield
10
Ingredients
3 tablespoon + 1 teaspoon kosher salt, divided
3 tablespoon +1 teaspoon ground pepper, divided
3 tablespoon chile powder
6 pound boneless pork shoulder, cut into 3-inch cubes
4 New Mexico or guajillo dried chiles
1/2 cup lard, olive oil, or canola oil
4 yellow onions, cut into wedges
4 garlic cloves, peeled & smashed
4 bay leaves
3 cup mango juice
2 12-oz. cans Mexican beer, such as Negra Modelo
1 teaspoon chipotle chile powder
3 yellow onions, chopped
Corn tortillas, warmed
Crumbled queso fresco
Pickled red onions
Guacamole
Pico de gallo
Lime wedges
Instructions
Step 1
Combine 2 tablespoons salt, 3 tablespoons pepper, and chile powder in a small bowl. Use a paper towel to pat pork dry. Rub spice mixture all over pork, and let sit at room temperature for 30 minutes.
Step 2
Toast dried chiles over medium heat in a large, dry cast-iron skillet until lightly darkened and puffy, about 2 minutes. Transfer to a cutting board, remove seeds and stems, and discard.
Step 3
Warm ¼ cup lard or oil in skillet over medium-high heat. Add seasoned pork in batches. Don’t let pork pieces touch in order to ensure the most caramelization and flavor. Turn with tongs to brown on all sides. Transfer seared pork to the bowl of a large slow cooker.
Step 4
Add onion wedges to skillet and cook over medium heat until soft, about 6 minutes.
Step 5
Add dried chiles, garlic, bay leaves, mango juice, beer, 1 tablespoon salt and chipotle chile powder to skillet. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Add juice-mixture to the slow cooker, and return skillet to the stove.
Step 6
Cover pork and cook on High for 3 hours, until pork begins to break apart. Alternatively, cook on Low for 6 to 7 hours.
Step 7
While meat cooks, add chopped onions and 2 tablespoons lard or oil to skillet. Cook over medium-low heat for 8 to 10 minutes, until soft and translucent. Season with remaining 1 teaspoon salt and pepper. Transfer to a bowl and set aside.
Step 8
Using a slotted spoon, transfer the pork from the slow cooker to 2 baking sheets and pat dry with paper towels. Transfer 1 1/2 cups braising liquid to a gravy separator or glass measuring cup, and skim the fat off the surface. Set the liquid aside.
Step 9
Once meat cools, use a fork and knife to remove visible fat from pork. Discard fat. Shred pork into uneven 1-inch pieces.
Step 10
Optional: to finish pork and crisp edges, heat remaining 2 tablespoons lard or oil in skillet over high heat. Add a few chunks of pork at a time, and cook until crisp, about 3 to 5 minutes. Stir in cooked onions. You will have about 8 cups of meat. .
Step 11
Taste carnitas. If desired, add reserved braising liquid 1/4 cup at a time. Cook until liquid is absorbed. Transfer to a serving platter.
Step 12
Serve carnitas with warm tortillas, crumbled queso fresco, pickled onions, guacamole, pico de gallo and lime wedges.
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