Noah Oliphant :: Recipes :: Carnitas

Braised pork shoulder. Boston Butt. Don't have a smoker? Cook your BBQ in the oven! Serve in tacos, or add sauce for good southern BBQ.

Yield: 12
Prep time: 30 Minutes
Cook Time: A really long time
Course: Main Dishes

Ingredients:

• 1 8 LB Boneless Pork Shoulder
• 1 Beer
• 3 Cloves Garlic
• 1 Sweet Onion
• Salt + Pepper
• Vegetable Oil

Instructions:

It doesn't get much better than this.

Preheat oven to 300 F.

Heat a little oil in a 8 quart heavy dutch oven over medium high heat.  Cut the pork into four chunks.  Brown the meat on all sides... about 3 minutes per side.  Remove to a plate.

Slice the onion thin and mince the garlic.  Add to the hot dutch oven and cook over medium heat until softened.  Now is a good time to add some salt and pepper.

Return the pork and any juices to the pot and pour in the beer.  Throw in the oven and cook for 3-4 hours.  If you have longer, at the end of 3 hours just turn off the oven and let the dish sit in there for another 3 hours or so.

Now for the secret:  Cook the pork again.

Remove the pork chunks to a baking sheet (might want to cover with foil) and liberally salt and pepper.  Reserve the cooking liquid.

Turn up the oven to 350 F and bake the pork for 30 minutes.

Take out and shred with two forks while still hot.  Add a little of the braising liquid if the pork is too dry.  Add a little salt and pepper if needed.