Beer Braised Pork Shoulder with Hatch Green Chiles
- 3 1/2 to 4 pounds boneless pork shoulder, cut into 2-inch pieces
- 1-2 cups broiled Hatch green chiles, see notes for recipe
- 5 garlic cloves, crushed
- 12 ounces Modelo Especial, or other light lager beer, at room temperature
- 1 cup water
- 1 1/2 teaspoons kosher salt
- sour cream, for topping
- chopped cilantro, for topping
- lime, for topping
- Place the chiles, garlic, beer, water and salt into a large Dutch oven and stir to combine.
- Place the pork in the mixture and bring to a boil.
- Once boiling, lower the heat, cover and bring to a simmer. Cook for 60 to 80 minutes (or until pork is able to be easily pierced with a fork) and stir occasionally.
- Uncover and continue to cook for about 45 to 60 minutes, stirring occasionally to prevent burning. Once most of the liquid is absorbed and the carnitas are browned and falling apart, the carnitas are done. Serve with a dollop of sour cream, chopped cilantro and a squeeze of lime juice. Oven-roasted corn on the cob (see notes for recipe) with cilantro-lime butter (see notes for recipe), black bean puree (see notes for recipe), rice or corn tortillas are all excellent options to serve with this dish.
Feel free to use canned green chiles. This recipe calls for boneless pork shoulder. Bone-in pork shoulder is also available for purchase; however, be sure to select a heavier piece to account for the bone. Save and freeze the bone to use it to flavor other dishes, or use it in the recipe (place it into Dutch oven while the pork is cooking). Also, if you have an aversion to handling raw meat, enlist the help of your butcher or someone else at home to cut the pork. Click here for Broiled Hatch Green Chile recipe. Click here for Oven-Roasted Corn on the Cob recipe. Click here for Cilantro-Lime Butter recipe. Click here for black bean puree recipe.