3 lb boneless, skinless pork shoulder, cut into 2-inch pieces
12 oz lager (Modelo Especial)
4 cloves garlic, lightly crushed
3 tsp kosher salt
3 tsp chili powder
2 tsp cayenne pepper
1 tsp cumin
2 15 oz cans black beans
1 white onion, chopped
3 lb Monterey Jack cheese, shredded
8 oz Cotija or feta cheese, crumbled
handful of fresh cilantro, chopped
salsa
pico de gallo
guacamole
hot pepper sauce
jalapenos, sliced transversely
Instructions
Season pork with salt, chili powder, cayenne
pepper, and cumin. Bring pork, beer, garlic,
and 1 cup 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 1 cup 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
1/2 cup water in a covered pot, adding more
water if needed to keep pork moist.
Preheat oven to 350 degrees. On a foil-lined
baking sheet, layer- chips, carnitas, beans,
onion, jalapeno, and Monterey Jack cheese. Bake
until cheese is melted, 20-25 minutes. Top with
salsa, pico de gallo, guacamole, and Cotija
cheese. Sprinkle with cilantro and serve.
Originally Submitted
1/28/2015
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