Beer-braised carnitas

If you own a crock-pot this recipe is your good friend.  Just throw everything into the crockpot on high for 30 minutes (until boiling) and then reduce to low for 3-4 hours.  Your kitchen will smell insanely good!  I serve this recipe on some warm tortillas, rice, avocado and sometimes with a side of black beans (mixed with a dash of salt, pepper and cumin).

2 dried chile peppers, toasted

3 lbs skinless, boneless pork shoulder (Boston butt), cut into 2" pieces

12 ounce lager (I used Modelo Especial)

4 garlic cloves, lightly crushed

4 teaspoons kosher salt

 

Stem the toasted 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 ~ 3 hours.

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 additionally.

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.