Agustine's Beer & Tequila Carnitas

Agustine's Beer & Tequila Carnitas

5 Reviews
From: EatingWell Magazine, May/June 2010

These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor. Use leftover carnitas to make burritos, sandwiches or quesadillas.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 4 pounds bone-in pork shoulder (see Note)
  • 2 cups diced white onion
  • 4 poblano peppers, diced
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 3 cups diced seeded tomatoes (fresh or canned)
  • 1 cup tequila, preferably Reposado (see Note)
  • 2 12-ounce bottles dark Mexican beer, such as Negro Modelo
  • 20 corn tortillas, warmed (see Tip)


  • Active

  • Ready In

  1. Trim enough fat from pork to yield about ⅓ cup diced (discard the rest). Cut pork into 1-inch cubes.
  2. Heat a large heavy pot or Dutch oven over medium-low heat and add the pork fat. Cook, stirring, until there is a thin layer of fat covering the bottom and the bits left in the pot are brown and crispy, 8 to 10 minutes. Increase heat to medium and add onion, poblanos, garlic, 1 teaspoon salt and pepper. Cook, stirring, until the onion is soft and translucent, about 10 minutes.
  3. Add the pork and cook, stirring frequently, until enough liquid has been released to almost cover the pork and vegetables, about 10 minutes. Reduce heat to medium-low, cover and cook for 15 minutes. Uncover, increase heat to maintain a lively simmer, and cook, stirring occasionally, until the liquid has reduced to a thick paste, about 30 minutes.
  4. Stir in tomatoes, return to a simmer and continue to cook, stirring occasionally, for 10 minutes. Add tequila and cook, stirring occasionally, until the liquid has evaporated and a thick sauce coats the meat, 15 to 20 minutes. Add the beer and return to a lively simmer. Cook, stirring occasionally, until all the liquid has evaporated, scraping up any browned bits near the end of the cooking time, 30 to 45 minutes more. Season with the remaining 1 teaspoon salt and pepper to taste. Transfer the carnitas to a serving platter and let guests assemble their own tacos with warm tortillas and taco garnishes as desired.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat, covered, in microwave or 325°F oven.
  • Bone-in pork shoulder (“Boston butt” or “fresh pork butt”) can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.
  • Golden-hued Reposado tequila has been aged in wooden barrels for a minimum of two months but no longer than 11 months. The flavor is more smooth and balanced than unaged (Blanco) or young (Joven) tequilas.
  • Kitchen Tip: 2 ways to warm corn tortillas: 1. Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. 2. Oven: Wrap stacks of 6 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

Nutrition information

  • Per serving: 440 calories; 18 g fat(6 g sat); 5 g fiber; 31 g carbohydrates; 23 g protein; 21 mcg folate; 74 mg cholesterol; 4 g sugars; 0 g added sugars; 665 IU vitamin A; 53 mg vitamin C; 73 mg calcium; 2 mg iron; 300 mg sodium; 553 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetables, 3 medium-fat meat, 1 fat

Reviews 5

February 09, 2015
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By: EatingWell User
Taste fantastic I would recommend you use your butcher to prep the beef for you. If you are not experienced on how to de-bone meat, you will have alot of waste, and it will take you a significant amount of time. Be prepared to babysit this meal. Took me the entire 3 hours. Pros: Flavor, texture, aroma Cons: Lonnnnnnng prep time, and cook time.
January 16, 2011
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By: Sharon Hoff
Awesome I browned the meat, then followed directions to tequila reduction, added everything back with the beer and heated it. Then put it in the crockpot on low for 7 hours. Refrigerated overnight. Next day I reheated and boiled the excess liquid away and shredded the meat. Brown this a little for some crunch. Used 2 servings and vacuum sealed the remaining in 2 portion bags. This was soooooo good. I also used canned hatch tomatoes with peppers for my tomatoes.
July 04, 2010
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By: EatingWell User
This was outstanding! A good recipe for when you are in the mood to putter around the kitchen. Well worth the time.
June 29, 2010
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By: EatingWell User
Bone in pork shoulder? If you could find pork shoulder with the bone removed, it would save significant time preparing the meat. This was excellent. Be prepared for a long cooking time. It took me longer than what the recipe asked for.
May 12, 2010
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By: EatingWell User
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