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May 30, 2014

Pork Carnitas Simmered in Citrus and BeerRecipe by Jamie Purviance

Rating: 5 stars

8 Reviews

Serves: 6 // Prep time: 30 minutes | Grilling time: about 3½ hours | Special equipment: large grill-proof Dutch oven

Grocery List

Fresh Produce

  • 4 garlic cloves
  • 3 limes
  • 1 white or yellow onions

Meat / Poultry / Seafood

  • 3 lb country-style pork ribs

Oil and Spices

  • 2 tsp ancho chile powder
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp kosher salt

Condiments

  • your favorite salsa

Wine / Beer / Spirits

  • 1 bottle Mexican beer (each 12 oz)

Other

  • corn or flour tortillas (6 to 8”)
  • 8 fl oz fresh orange juice
  • 2 tsp granulated sugar

Special Equipment

  • large grill-proof Dutch oven

Ingredients

Rub

  • 2 teaspoons ground cumin
  • 2 teaspoons ancho chile powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander

  • 3 pounds country-style pork ribs
  • 1 onion, about 10 ounces, cut into quarters
  • 1 bottle (12 ounces) Mexican beer
  • 1 cup fresh orange juice
  • ¼ cup fresh lime juice
  • 4 garlic cloves, smashed
  • Soft flour or corn tortillas (6 inches)
  • Your favorite salsa
  • Lime wedges

Instructions

  1. In a small bowl whisk the rub ingredients and season the pork ribs evenly with the rub.

  2. Prepare the grill for direct and indirect cooking over medium-low heat (300° to 350°F).

  3. In a medium saucepan combine the onion, beer, orange juice, lime juice, and garlic and bring to a boil over high heat. Pour this braising liquid into a large grill-proof Dutch oven and place over indirect medium heat.

  4. Grill the pork over direct medium heat, with the lid closed, until brown on all sides, 8 to 10 minutes, turning four times. Transfer the pork to the Dutch oven. Place the lid on the Dutch oven or cover tightly with aluminum foil. Cook over indirect medium heat, with the grill lid closed, keeping the temperature of the grill as close to 300°F as possible, until the meat is fork tender, 2¾ to 3 hours, turning the pork once every hour.

  5. Using a slotted spoon, transfer the pork and onion from the braising liquid to a sheet pan and set aside to cool slightly. Keep the Dutch oven on the grill.

  6. Increase the temperature of the grill heat to high heat  (450° to 550°F).

  7. While the grill is coming up to temperature, move the Dutch oven over direct high heat. Bring the braising liquid to a boil over direct high heat, with the Dutch oven uncovered and the grill lid closed, and cook until the liquid is reduced by about half, 5 to 7 minutes. Meanwhile, shred the pork and discard any large pieces of fat.

  8. When the braising liquid is reduced, move the Dutch oven over indirect high heat. Pour off all but a few tablespoons of the braising liquid into a small bowl. You want to have just enough liquid remaining to coat the bottom of the Dutch oven. Add the shredded pork to the Dutch oven and cook, with the grill lid closed, until the edges are slightly crisp and caramelized, 10 to 15 minutes, stirring occasionally. As the pork crisps, drizzle it with the reduced braising liquid, 1 tablespoon at a time, to prevent it from drying out. You may not need all of the braising liquid.

  9. Serve the shredded pork and onion warm in tortillas with salsa and lime wedges.

8 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 1, 2014

jeff g

Best Carnitas

I used three one pound chunks of Pork Shoulder rather than Country Style Ribs. Other than that I followed this recipe to the tee. By far the best carnitas ever. Our local Mexican Market has packaged cuts of Pork Butt labeled Carnitas and usually the packages are around 3lbs so it's great for this recipe. I also picked up some Green Salsa from their Deli which is awesome with the Carnitas. I used my Trusty Weber Elite to make this awesome meal. Having friends and family over in a few weeks and will be making more.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 1, 2014

Jamie W

Awesome Pork Carnitas Recipe

What a great recipe to make on a busy day working around the house. The prep work goes by quick and before you know it, you're waiting nearly three hours for some tender pork. It's worth the wait!! Be sure to follow the reduction method and use it sparingly when finishing the pork in the dutch oven or the flavor will be intense. I made some pico de gallo to go along with the carnitas. Thanks for the recipe!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 2, 2014

Kerrod T

Sspectacular!

I cooked this over the weekend and it was just spectacular. The flavours were just amazing.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 8, 2014

James D

AWESOME

This is an awesome dish. My wife doesn't like Pork Carnitas and she couldn't stop eating these. I did substitute 1 14.5 ounce can of beef broth for the beer. I used corn tortillas and my wife used flour because she likes them better. My wife also made her famous homemade salsa to go with these.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 10, 2014

Dale W

Best carnitas ever

I live in San Diego, so I know carnitas. I've tried 3 different recipes before this one. Good, but not even close to the same class. I ground dried ancho chiles for the powder, and I used some left over trimmings from St Louis cut ribs in addition to country style pork ribs. Otherwise followed the recipe as written. Fabulous! Really! Thanks Jamie and Weber!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Aug 23, 2014

Shaun D

Great BBQ or Summer Holiday Dish

This is a great dish to leave hanging over a low fire in a dutch oven, either on a tripod or grill, so guests can make their own tacos when they want them, and you don't have to worry about keeping it hot, or keeping the bugs away! The tortillas can also be kept in a cast iron warmer on a cool part of the grill. i suggest wrapping them in foil, with two paper towels, wet, under the bottom tortilla.

I used a pork butt, and slow-cooked that in the smoker and finished on the grill. For people who like a little spice, I suggest adding a table spoon of chipotle chili powder, or three fresh finely chopped chipotle chilis. Having some fresh chopped cilantro as a garnish also adds another flavor dimension.

Thanks, Weber, for another awesome recipe!!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

May 11, 2015

Brent M

Big Hit at Party

This is a great recipe, served it at a Mothers Day event and it was a big hit. I deviated on the recipe as follows: I used two 6 pound port shoulders and trimmed off as much excess fat as possible. Then I rinsed them off and patted them dry, applied a light olive oil, seasoned as noted in the recipe and refrigerated for 3 hours. I wanted some smoke flavor so I loaded my smoke box with a mix of apple and misquote chips. I then put the shoulders on a spit, tied them off with twin to ensure uniformity then brought the heat up on my Silver Genesis to 500 degrees and let them turn for 8 - 10 minutes. Next I shut off the center burner and brought the temp down to 300 degrees and cooked (about 3 hours) till the meat reached 160. I took the meat off the spite and placed it in a large dutch oven and let it rest over night in the refrigerator. I then sliced the shoulders across the grain so the slices were 1.5" thick, trimmed off the excess fat and placed the meat in a mix master to break up the meat. When the meat was shredded I added the juice that had collected in the dutch oven. From here I followed the recipe! Total time approx 7 hours.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 12, 2015

Kay T

Oh.My.

These carnitas were AMAZING!! The only changes I made was using pork butt instead of the ribs, cutting the butt into slabs as best I could...and using Bud Light because I did not have any Mexican beer in the house.

I can not say enough about how tasty these were! I just kept nibbling and nibbling...even AFTER dinner!

The only change I would make next time (and YES, there will be a next time, Father's Day in a week) is NOT to cut the meat into such small pieces (after the 3 hr. cooking) since it kind of shredded when doing the final stage of browning. We like our carnitas more if they are chucks of delicious meat...and save the shredded for pulled pork.

Pork lovers... you MUST try this!!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Pork Carnitas Simmered in Citrus and Beer

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