Carnitas cocidas en cerveza

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These beer-braised carnitas offer a sophisticated twist on the classic Mexican shredded pork. By slow-cooking the pork shoulder in a crisp lager with toasted dried chillies and garlic, the meat becomes incredibly tender while absorbing a deep, complex flavour. The final stage of frying the pork in its own juices ensures those signature crisp, caramelised edges that make this dish so irresistible. It is a wonderful way to prepare a large batch of protein that feels indulgent yet remains balanced.

As a diabetes-friendly option, this recipe focuses on high-quality protein and natural aromatics rather than added sugars. This homemade version allows you to control the salt content while enjoying a heart-healthy, satisfying meal. Serve the shredded pork in lettuce cups or over a bed of cauliflower rice with plenty of fresh lime and coriander for a nutritious, low-carbohydrate dinner that the whole family will enjoy.

Ingredients for Beer-Braised Carnitas

2 dried New Mexico or guajillo chillies
1.8kg skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
350g lager (such as Modelo Especial or Budweiser)
4 garlic cloves, lightly crushed
4 cucharaditas de sal kosher

How to make Beer-Braised Carnitas

Toast chillies in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chillies and halve lengthwise; discard seeds.

Bring chillies, pork, beer, garlic, salt, and 240ml water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add 240ml water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 120ml water in a covered pot, adding more water if needed to keep pork moist.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.