Dark Ale Pork Carnitas

What is lovely about a dish like this one is the versatility of its many uses !!!
Warm over salads, inside burritos, tacos, quesadillas, enchiladas, and more, to all the new ways that we can be open to trying!!! topping a pizza, inside your morning omelet,  inside a calzone, if you are Peruvian like me you could try this inside our Papas Rellenas. The possibilities are many and with only one dish.
Hope you enjoy this little recipe from the Mexican Cuisine, that even so is not exactly as many original recipes, it does gives you the same really yummy, tender and fall apart pork. the original recipe call for a lot of lard, and at the end the dish sort of melt in your mouth. But mine calls for beer. 


  • 1 picnic roast pork of about 4 lb. or Boston cut. (if you are using a different cut, make sure it have a nice piece of fat; if it doesn't, add a little lard.
  • Salt, my preference for this dish is Himalayan salt, as need it
  • Finely ground pepper, as need it

Wet Rub with the following:
  • 1 tbsp. Cumin Powder
  • 1 tbsp. Coriander Powder
  • 1 tbsp. Mexican oregano, crushed
  • 2 tbsp. Olive oil
For cooking the pork roast:

  • 1 large Yellow onion, medium diced
  • 1 large Jalapeno, small diced (if not hot spicy is desired to remove the seeds if you like spicy keep the seeds)
  • 2 tsp. Granulated garlic or 1 tbsp minced garlic
  • 1 1/2 cups Dark ale beer.


1. Using a paper towel, pat the pork dry, if you rather cut it into smallest pieces, cut them and pat them dry as well.

2. Add the salt and the pepper directly on to the pork, on all sides.

3. Make the rub by combining all its ingredients in a small bowl. Rub the pork nicely, massaging the rub into all the cracks possible. At this point you may wrap the pork tightly with plastic wrap and reserve in the refrigerator for a few hours, (a whole night works great).


4. Proceed with your favorite way:

  • Oven Pot, On a heavy bottom oven pot, heat a little bit of oil, place the pork, fat down, and brown on all sides. Add the rest of ingredients and bring to a boil. Cover and transfer to a 325*F Oven and Cook until tender, about 4 to 5 hours.
  • Slow Cooker, In a different pot or large pan, using a small amount of oil, brown the pork on all sides. transfer to the Slow Cooker with the rest of the ingredients and using your slow cooker directions set up the temperature and the time.
  • Electric Pressure Cooker, Set your pressure cooker to the Browning Menu, with a little oil, brown the pork on all sides, add the rest of the ingredients, cover and change the cooking menu to High Pressure and the timer to 60 minutes. when the timer comes to a stop, release the pressure manually and safely open your Pressure Cooker.
5. Now all is left is to shred the pork, you may do this with your hands or with the help of a fork. place meat in a container. Taste the juice and if need it add a little more of Salt. Cover the meat with the juice, (make sure that the container you use is large enough), when it gets cold the fat will be hard and concentrate on top, you may remove it if you wish.

Have Fun Cooking and Enjoy !!!



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