Agustine’s Beer & Tequila Carnitas

From EatingWell: 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.

READER'S COMMENT:

"This was outstanding! A good recipe for when you are in the mood to putter around the kitchen. Well worth the time. "

Agustine’s Beer & Tequila Carnitas Recipe

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4 Reviews for Agustine’s Beer & Tequila Carnitas

01/16/2011

sharon.hoff

Recommends this recipe

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.

Comments (1)

3 comments

Anonymous wrote 1 year 12 weeks ago

There is more flavor with

There is more flavor with bone-in meats, usually why recipes call for bone-in.

07/04/2010

Anonymous

This was outstanding! A good recipe for when you are in the mood to putter around the kitchen. Well worth the time.

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06/29/2010

Anonymous

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.

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