A Must-Have, Kitchen Staple Pork Carnitas Recipe

Tender and crispy carnitas is, hands down, one of my favorite meals of all time. While we do have a lightened-up chicken carnitas recipe on PWWB that I absolutely love, I could seriously eat pork carnitas tacos every week!

This Beer-Braised Pork Carnitas is my go-to recipe–a version I’ve been perfecting ever since I started cooking in college.

While not traditional, it’s the way I’ve come to love making carnitas at home to best mimic the flavors and textures of traditional carnitas using readily available equipment and ingredients. And if you came to my house for taco night? This is what I’d serve you!

A browned boneless pork shoulder sits inside of a dark navy Staub dutch oven for Dutch oven carnitas, surrounded by onions and fresh citrus and rests inside of a braising liquid of light beer. Orange zest, lime zest, ground cumin, dried oregano, and bay leaf have been sprinkled over top. The pot sits atop a creamy white textured surface and fresh orange slices sit alongside the dutch oven. — An hours-long stovetop braise keeps the pork shoulder tender and succulent but this recipe is easily adapted for your oven, slow cooker, or Instant Pot!

The Dutch oven braise-then-broil method is the star here. The carnitas first braise gently on the stovetop (or in the oven) for hours in a light or citrusy beer for added earthy flavor.

To get those crave-worthy crispy edges at home, I finish the braised pork under the broiler for an irresistible char. The result is pork shoulder that’s rich, juicy, and melt-in-your-mouth tender–with crispy, caramelized bits. No dry, bland carnitas here! 🙅🏻‍♀️

And the best part? It’s a one-pot wonder made with just 10 simple ingredients and the process is almost entirely hands-off. Plus, this recipe makes a big batch, so it’s perfect for weekly meal prep or easy entertaining and it freezes beautifully. There are so many ways to enjoy it– tacos, burrito bowls, salads, nachos, you name it! It’s a recipe you’ll want to come back to time and time again and I can’t wait for you to give it a try.

Chicken Shawarma Hummus Bowl with quinoa, cucumbers, pickled red onion, shredded cabbage, & naan bread shown in a speckled gray ceramic bowl. The bowl sits atop a creamy cement surface, surrounded by lemon wedges, fresh basil leaves & a small bowl of pickled red onions.

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Shredded pork carnitas arranged on an aluminum baking sheet that have been broiled until golden brown with crisped edges. A woman's hand holds a pair of tongs and uses the tongs to scoop up some of the finished carnitas off of the baking sheet. The baking sheet sits atop a creamy white textured surface and the beer braised carnitas have been garnished with fresh cilantro. — A quick, optional oven-broil gives the pork carnitas crave-worthy crisped edges that mimic the textures you’d find from your favorite taco cart or restaurant.

What Is Carnitas?

Carnitas commonly refers to the Mexican-style pulled pork that rules the taco cart. Originating in Michoacán, Mexico, carnitas is traditionally prepared with all the different parts of the hog, which are slowly cooked in a large copper pot filled with lard. It’s kind of like confit – the pork gets deliciously tender and crisp all at once! While the ingredients used to make carnitas vary by region, the resulting pork is always deliciously succulent and tender.

Boneless pork shoulder, garlic, yellow onions, navel oranges, limes, ground cumin, dried oregano, bay leaves, and light beer of choice arranged on a creamy white textured surface. — Simple and flavor-forward ingredients give these beer-braised pork carnitas rich but balanced flavor. Perfect for building your favorite Mexican and Tex-Mex dishes at home!

Key Ingredients

You’ll love this beer braised carnitas recipe as you only need a few simple ingredients to make it, including…

You will need…

Pork shoulder – Pork shoulder (also called Boston butt or pork butt) is best for carnitas because its high fat content transforms the meat into succulent, fall-apart tender, and richly flavored pork as it braises. Look for a meaty roast with nice marbling for best results.
Citrus – A combination of oranges and limes brightens these beer braised carnitas with their fresh and zippy flavor. Use both the zest and the juice for maximum flavor.
Aromatics – Onions add traditional flavor to pork carnitas, but studding the pork with plenty of garlic is my trick to flavoring the meat from the inside out.
Carnitas seasoning – Season the pork with warm spices like cumin, oregano, and bay leaves. If possible, use Mexican oregano, which is more floral and mild than the Italian oregano you’re probably used to cooking with.
Beer – I make this braised pork carnitas recipe with beer because light beer pairs SO well with the richness of the pork. We keep it cheap and cheerful by using good old Miller High Life or a lager-style beer but you can also have some fun with it! Choose a citrusy beer like Witbier or a citrusy IPA to complement the orange and lime or use whatever brew you love most.

Prefer not to cook with alcohol? ⇢ Just replace the beer with chicken stock! If you want to keep the carnitas gluten-free, simply sub in your favorite gluten-free beer.

How to Make Beer-Braised Carnitas

Here’s my take on making amazing pork carnitas at home! This one-pot wonder recipe is so simple and practically entirely hands-off, with several alternate cooking methods available!

*What’s Braising?

Don’t worry if you’ve never braised anything before – there’s no need to feel intimidated here! Braising something simply means cooking the meat in liquid until it’s fall-apart tender, a cooking technique commonly used on tougher cuts of meat. A long, slow braise breaks down the connective tissues in the meat so that it’s soft, tender, and luscious. In this recipe, we’re braising the carnitas with beer!

A woman's hands work to insert sliced garlic cloves into slits made within a boneless pork shoulder. The pork shoulder sits atop a pink plastic cutting board that sits atop a creamy white textured surface. A pairing knife with a white handle rests on the cutting board along with a pile of loose peeled and sliced garlic cloves. Partial unpeeled garlic cloves rest alongside the cutting board. — Step 1: Stud the pork shoulder with garlic.

Everything is better with garlic, right?! Prepare the pork by using a paring knife to cut deep slits into the pork shoulder. Then press half cloves of garlic into each pocket. Why? ⇢ Studding the pork with garlic cloves flavors the meat from the inside out! The garlic melts away as the pork braises, leaving its garlicky flavor in the beer braised pork shoulder. 😍

A browned boneless pork shoulder sits inside of a dark navy Staub dutch oven for Dutch oven carnitas. The pot sits atop a creamy white textured surface. — Step 2: Sear the pork shoulder.

Heat some olive oil in a Dutch oven pot and season the pork generously with salt and pepper. Then cook the prepared pork for a few minutes per side until nicely browned. Don’t forget about those narrow sides and ends! Why? ⇢ Taking a couple of minutes to brown the pork before braising promotes a richer, deeper flavor.

A browned boneless pork shoulder sits inside of a dark navy Staub dutch oven for Dutch oven carnitas. The pork shoulder is surrounded by onions and fresh citrus and rests inside of a braising liquid of light beer. Orange zest, lime zest, ground cumin, dried oregano, and bay leaf have been sprinkled over top. The pot sits atop a creamy white textured surface. — Step 3: Braise the pork carnitas on the stovetop…

Cooked pork carnitas in a beer braise fill a dark navy Staub dutch oven. The braised carnitas have been slightly shredded on the top to check for doneness. The dutch oven sits atop a creamy white textured surface. — …or using one of our other alternative cooking methods.

Add onions, orange and lime juice and zest, carnitas seasoning, and beer into the pot with the browned pork shoulder. Bring the pork and braising liquid up to a boil and then reduce to a gentle simmer. The beer braised carnitas cooks gently for 3-4 hours until the pork is infused with flavor and perfectly tender. This step is a hands-off job!

Cooked and shredded pork carnitas in a beer braise fill a dark navy Staub dutch oven. The dutch oven sits atop a creamy white textured surface. — Step 4: Shred the carnitas.

Use tongs or 2 forks to transform the braised pork shoulder into classic pork carnitas by shredding the cooked roast into bite-sized pieces. This should be pretty easy because of how tender and juicy the meat is after all that braising. The meat will completely fall apart as you pull!

A close up of cooked and shredded beer braised pork carnitas garnished with fresh cilantro. — (Optional!) Step 5: Broil for crispy carnitas.

To get well-browned crispy edges on the pork carnitas, place the pork on a large baking sheet and cook under the broiler for just a few minutes. This is optional and not very common with more traditional, juicy, confit-style carnitas. I love it because browned and crispy edges add a little bit of extra texture to every bite – so good!

Alternate Cooking Methods

I love the simplicity of a stovetop Dutch oven braise, but you can also prepare this recipe in the oven, in a slow cooker or Crockpot, or an electric pressure cooker like an Instant Pot. Check out the Recipe Notes, below, for step-by-step guidance!

A side angle shot of beer braised carnitas tacos topped with pickled red onions, fresh chopped cilantro, queso fresco, with lime wedges on the side. The tacos sit atop a parchment paper lined aluminum baking sheet that sits atop a creamy white surface surrounded by lime wedges, a bouquet of fresh cilantro, and a bottle of Modelo beer. — Pork carnitas tacos are a PWWB reader favorite–serve immediately on taco night or save in the fridge or freezer for easy meal prep!

Serving Suggestions

Aside from its ease and flavor, the thing you’ll love most about this pork carnitas recipe is how incredibly versatile it is.

Use beer-braised carnitas to build any of your favorite Mexican and Tex-Mex dishes – pork carnitas tacos, burritos, burrito bowls, taco salads, nachos, tostadas…you name it! My favorite way to eat pork carnitas is in tortillas for tacos or in a bowl with rice and beans.

An overhead shot of beer braised carnitas tacos topped with salsa verde, fresh chopped cilantro, diced yellow onion, with lime wedges on the side. The tacos sit atop an aluminum baking sheet that sits atop a creamy white surface. — Our favorite toppings are fresh veggies, **quick pickled red onions**, homemade pico de gallo or **salsa**, sliced avocado, or a big dollop of **guacamole**, and a squeeze of fresh lime juice or finely chopped cilantro–use what you love most!

Leftovers

This recipe makes a generous batch of carnitas – perfect for leftovers! Store in the fridge for easy meal prep or freeze for up to 3 months. Pro Tip ⇢ If you’re planning on leftovers, skip the broiling step and save it for the next day. Reheat and add a crispy char for that fresh, crave-worthy crunch. Check the Recipe Notes, below, for full meal prep and storage directions.

I can’t wait for you to try this Beer-Braised Pork Carnitas recipe! It’s one of my all-time favorites, and I think you’re going to be just as obsessed with it as I am!

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Beer-Braised Pork Carnitas (+ Slow Cooker and Instant Pot)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Jess Larson
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: serves 8–10 1x
Category: Tacos, Burritos & Enchiladas Recipes, Main Dishes
Method: Braised, Stovetop
Cuisine: Mexican & Tex Mex

Print Recipe

Description

Beer-Braised Carnitas are a game changer for your taco night. This recipe takes tender pork shoulder studs it with garlic and braises it in a delicious blend of onions, warm spices, citrus, and – of course – beer, for a flavor-packed shredded pork filling that’s fall-apart tender. Finish it under the broiler for a crispy, crave-worthy edge. Perfect for pork carnitas tacos, burritos, nachos, or whatever your heart (and stomach) desires!

As written, this is a stovetop Dutch oven recipe, but it’s easily adapted for an oven braise, a slow cooker/Crockpot, or an Instant Pot/electric pressure cooker. Refer to the Recipe Notes, below for full cooking directions for these alternate cooking methods.

Ingredients

Scale

3–4 pounds boneless pork shoulder
1–2 tablespoons olive oil
8–10 cloves garlic, sliced in half lengthwise
2 large yellow onions, sliced into sixths or eighths
2 large, juicy navel oranges, zested and juiced (½ cup juice)
3 large, juicy limes, zested and juiced (¼ cup juice)
1 heaping tablespoon ground cumin
1 heaping tablespoon dried oregano
2 dried bay leaves
12 ounces light beer of choice (see Recipe Notes, below)
kosher salt and ground black pepper, to season
for serving, as desired: corn tortillas, cilantro lime rice, smashed avocado or guacamole, queso fresco or cheese of choice, salsa of choice, thinly sliced radish, finely diced red onions or pickled red onions, freshly chopped cilantro, lime wedges, etc.

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Instructions

Stud and season the pork shoulder: About 30 minutes before you’d like to begin cooking your carnitas, pull the pork shoulder from the refrigerator to warm to room temperature. Using a sharp paring knife, carefully cut deep slits into all over the pork shoulder, then insert sliced garlic into each pocket. Season the pork shoulder generously with 1 heaping tablespoon kosher salt and ground black pepper as desired.
Sear the pork shoulder: Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat (I use a 5-qt Dutch oven). Once the oil is hot and shimmering, carefully add in the prepared pork. Cook for 3-4 minutes per side (narrow sides and ends included!), until nicely browned. Remove the pot from the heat.
Assemble the braise and cook: Nestle the onions around the seared pork shoulder. Sprinkle the orange zest, lime zest, ground cumin, and dried oregano over top. Place the bay leaves over top. Pour the orange juice, lime juice, and beer into the pot. Return to high heat to bring the pot to a boil. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the carnitas are fall-apart tender.
Shred the carnitas: Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the carnitas into bite-sized pieces. Transfer the carnitas back into the pot, stirring to combine with the cooking liquid.
Optional: Broil for crispy carnitas: Preheat your oven’s broiler on high, ensuring a rack is positioned directly under the broiler. Line a large baking sheet with foil for easy clean up as desired. Transfer the shredded pork carnitas to the baking sheet and place under the broiler. Broil 4-5 minutes turning the pan halfway through, until the carnitas are browned and slightly crisp.
Serve: Place the beer-braised carnitas in tortillas for tacos or a bowl with rice and beans for burrito bowls, finishing with your favorite taco night toppings of choice: smashed avocado or guacamole, salsa, sliced radishes, diced red onions or pickled red onions, finely chopped cilantro, etc. Enjoy!

Equipment

Microplane

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Zwilling Pro Le Blanc 4-inch Pairing Knife

Paring Knife

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Staub 5.5-Qt Cocotte

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Notes

Suggested beer and substitutes: I suggest using a lighter beer here to avoid overpowering the delicate flavor of the pork. Given the citrus flavors at play in the braise, it’s fun to use a citrusy beer like Witbier or a citrusy IPA. Or, keep it cheap and cheerful with your favorite lager-style beer (ours is Miller High Life). For gluten-free carnitas, simply use your favorite gluten-free beer. If you do not wish to cook your carnitas with beer, simply swap it for 1 1/2 cups chicken stock or broth.
Make-Ahead, Storage and Freezing:
- Storage and Reheating: Beer-braised carnitas store incredibly well, making them very make-ahead friendly. Transfer cooled pork carnitas to an airtight container and store in the refrigerator for 4-5 days. Easily reheat on the stovetop or in the microwave until warmed through. Pro tip: If intentionally saving for later (i.e. meal prep, make-ahead for entertaining, etc.), I suggest skipping broiling the carnitas when they’re fresh. Instead, reheat them under the broiler to create crispy texture. For a full how-to, refer to Step 5 of Recipe Directions, above.
- Freezer Instructions: Beer-braised carnitas are also incredibly freezer-friendly. To freeze, transfer cooled carnitas to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers!. (Again, it’s best to skip broiling if intentionally saving for later). Freeze for up to 3 months. To thaw, place the frozen pork carnitas in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop, in the microwave, or under the broiler to create crispy texture (refer to Step 5 of Recipe Directions, above).
15-Minute Meal Prep: You can eliminate much of the active work involved in this braised carnitas recipe by prepping the pork shoulder in advance. To meal prep, complete the following tasks. The day you’d like to make braised pork carnitas, all you have to do is assemble and let it cook – very hands-off, very easy!
- Stud the pork with garlic according to Step 1 of Recipe Directions. Store in an airtight container in the refrigerator for up to 3 days. (<10 minutes active prep)
- Slice 2 large yellow onions into sixths or eighths. Store in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep)
Alternate Cooking Methods:
- Beer-Braised Carnitas in the Oven: Prep the recipe according to Steps 1-3 of Recipe Directions, above. Rather than cooking on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 3-4 hours, until the pork is fall-apart tender. Complete the recipe according to Steps 4-5, above, and serve as desired.
- Crockpot or Slow Cooker Carnitas: Prep the recipe according to Steps 1-3, above, assembling the beer-braised carnitas in your slow cooker or Crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 4-5, above, and serve as desired. If your slow cooker has a searing/browning feature, you can use it to cook this entire pork carnitas recipe (Steps 1-6) in the slow cooker.
- Instant Pot Carnitas: Prep the recipe according to Steps 1-2, above, using the Instant Pot’s “Sauté” setting to sear the pork. Place the rack insert that came with your Instant Pot at the bottom of the pot, then set the browned pork shoulder over top. Assemble the carnitas as described in Step 3, above, then cover and seal the Instant Pot. Cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 15 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. The pork carnitas should be beautifully fall-apart tender. Complete the recipe according to Step 4-5, above, & serve as desired.

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Comments

2.12.24
Jennyquack said:

This was out of this world…Excellent!
And so easy!! With 30 minutes left, I separated the meat, easily with a fork and put the pot back in the oven, uncovered. Everything got all carmelized and delicious and I didn’t need to put it under the broiler. An absolute winner of a recipe; if you make this for friends, they will think you spent all day over this!

- 2.12.24
  Emma @ Plays Well With Butter said:
  
  This is such a glowing review, thank you so much, Jenny! We’re so happy to hear that you loved these carnitas as much as we do 🙂
  
1.17.23
Monte Hill said:

Hi! I was searching for the perfect carnitas recipe and have narrowed it to two. (One is yours, of course!) I really like the addition of bay leaf, orange and lime here. The other one has similar spices, but adds a chile in adobo sauce, which I like. Do you think if I add that to your recipe it would be with good results or would it clash? Thanks in advance!

- 1.18.23
  Erin @ Plays Well With Butter said:
  
  Hi Monte! The chile in adobo will definitely add a smoky/ slightly spicy flavor (we love this ingredient & use it some of our other taco recipes like these Cauliflower Lentil Tacos, Smoky Chipotle Lime Cashew Crema, or this Vegan Pumpkin Chili). We’ve never tested adding chile in adobo to this recipe so can not say for sure if it would work or clash with existing flavors. It would definitely change up the flavor profiles described in the recipe (garlic, onion, warm spices, citrus & beer) but ultimately come down to preference. If you do give it a try let us know how it goes!
  
  - 1.25.23
    Monte Hill said:
    
    You said to let you know if I tried the addition of chiles in adobo. I did and … oh wow! It was amazing! And here’s the kicker …
    
    …we are still working on the leftovers, nearly 1 week later. (There’s just Kevin and I.) Tonight? I had an inspiration for making Carnitas Pizza. The result? Ohhhemmgeee! Pineapple, jalapeños, cheddar … and (gasp) kraut! If you’d like my notes on what I did, shoot me an email and I can send. Thank you for this outstanding recipe! Can’t wait to try it for company. It will be a staple in my cooking repertoire, for sure!
    
    - 1.26.23
      Erin @ Plays Well With Butter said:
      
      Hi Monte! So glad you followed up to let us know – we’re so glad you enjoyed the recipe & we’ll have to give the chiles a try next time we make this recipe 🙂 Also, yay for leftovers (they’re arguably one of the best parts of recipes like this!) & your Carnitas pizza sounds delicious!
      
      Thanks so much for taking the time to leave a comment & review, it truly helps us out so much!
      
7.7.22
Linda said:

This is the best carnitas recipe. First time making it was for a gathering with friends and everyone raved about how delicious it was. Added this to our go to recipes.

- 7.7.22
  Erin @ Plays Well With Butter said:
  
  Thank you, Linda! We are SO glad to hear that you loved it as much as we do – thank you again for sharing & for your review!
  
- 8.29.22
  Kate said:
  
  Can you use pork butt for this too? Looks so good!!!
  
  - 8.29.22
    Erin @ Plays Well With Butter said:
    
    Hi Kate! Absolutely 🙂 Pork shoulder & pork butt actually both come from the pig’s shoulder & would work great! You can also look for pork labeled Boston butt at the store as well. These cuts have a high-fat content & will yield delicious succulent carnitas. Hope you try it soon!
    
5.31.22
Rachel Colvin said:

I made this pork on Memorial Day for tacos with smashed avocado, cheese, and salsa verde. So so simple and delicious. The recipe was hands off, and the tacos were so tasty. I cant wait to use the leftovers for quesadillas, nachos, or maybe even a cubano…

- 6.1.22
  Erin @ Plays Well With Butter said:
  
  Thanks so much, Rachel! So glad you enjoyed & we are loving your leftovers ideas! 😍

Beer-Braised Pork Carnitas

A Must-Have, Kitchen Staple Pork Carnitas Recipe

Featured Review

Maximum Flavor, Minimal Effort

What Is Carnitas?

Key Ingredients

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