Crispy Beer-Braised Carnitas for Easy Game-Day Tacos Step-by-step instructions

Before you start

Before beginning, ensure your pork butt is cut into manageable chunks if it is an exceptionally large roast, though a single 4-pound piece will cook evenly. Prepare all your aromatics by slicing the jalapenos, quartering the red onion, and smashing the garlic cloves.

Have your lime juice ready and ensure your Mexican lager is at room temperature for the best integration. Clear space near your slow cooker to handle the layering process efficiently. Wash your hands and sanitize your cutting board thoroughly after handling the raw pork to prevent cross-contamination.

Instructions

Layering Phase

1. 1Layer the ingredients
   Place the pork butt into the ceramic Crockpot. Scatter the sliced fresh jalapenos, quartered red onion, and smashed garlic cloves around the meat. Pour the fresh lime juice and the full bottle of Mexican lager over the pork.
   Look for Ensure the liquid covers the base of the slow cooker.
   Tip Removing excess fat from the pork before adding it to the slow cooker helps reduce grease in the final braising liquid.

At this stage, your slow cooker should be filled with the pork butt nestled among the aromatics. The liquid from the lager and lime juice should be visible around the base of the ingredients. Ensure everything is layered evenly so the flavors can permeate the pork throughout the long cooking process. Once the lid is secure, verify that the slow cooker is set to the low setting and the timer is ready to track the eight-hour cook time.

Slow-Cooking Phase

2. 2Slow cook the pork
   Set the slow cooker to LOW and cook for 8 hours. The pork is ready when it is fork-tender and pulls apart with minimal resistance. Once finished, internal temperature should reach at least 145°F (63°C). Let the pork rest for 5 minutes before handling.
   Look for The meat should be falling apart completely when touched with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during the first 6 hours to maintain steady internal heat.

After eight hours, the kitchen should be filled with the savory aroma of braised pork and garlic. Check that the meat is fork-tender; it should fall apart with just a gentle pull from two forks. The liquid in the pot should be rich and dark from the beer and vegetable juices. The pork should appear succulent and moist. If the meat feels tough or resists shredding, continue cooking for another 30 minutes before proceeding to the final crisping phase.

Crisping and Plating Phase

3. 3Shred and crisp
   Shred the cooked pork using two forks. Transfer portions of the shredded meat to a hot skillet. Add a splash of the remaining braising liquid from the slow cooker to the skillet. Cook over medium-high heat, turning occasionally, until the edges of the meat are golden-brown and crispy.
   Look for The edges of the pork should develop a dark golden crust.
   Tip Do not overcrowd the skillet; cook in batches to ensure the meat crisps rather than steams.
4. 4Assemble the tacos
   Heap the crispy beer-braised carnitas onto warm street tortillas. Top each taco with crumbled queso fresco, diced avocado, and additional charred jalapeno slices as desired.
   Look for The tortillas should be warm and pliable.
   Tip Charring the jalapenos briefly in the skillet before garnishing adds a smoky depth to the tacos.

The shredded meat should look golden-brown and crispy after being seared in the hot skillet. The edges of the pork strands should be caramelized, providing a delicious crunch. When plating, ensure your street tortillas are warm and pliable.

The final assembly should look vibrant, with the colors of the fresh avocado, crumbled queso fresco, and charred jalapenos highlighting the rich, brown texture of the carnitas. The finished tacos should smell fragrant, fresh, and appetizing.

Common mistakes

A common mistake is adding too much liquid to the slow cooker; the pork and vegetables release a significant amount of moisture, so the single bottle of lager and lime juice is sufficient. Another error is failing to crisp the meat; without the final pan-sear, the pork remains just stewed meat rather than authentic carnitas.

Also, ensure the meat is not crowded in the skillet during the crisping phase, as this will lead to steaming instead of browning. Finally, always let the pork rest before shredding to preserve its tenderness.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C), though for this recipe, you want it even more tender, closer to 190°F-200°F (88°C-93°C), so it shreds effortlessly. Use a meat thermometer to check the thickest part of the roast.

Once the pork is fork-tender and shreds easily, it is ready for the final step. Let the meat rest for at least 5 minutes before shredding to allow the juices to redistribute, ensuring the meat remains moist even after being crisped in the hot skillet.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest