Ingredients
Pork
- 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
- 24 oz Pachanga Mexican-Style Lager
- 4 teaspoons kosher salt
- Tortillas for serving
- Cilantro and chopped sweet onion for garnish
- Cotija cheese for garnish
- 1 pineapple, skin and core removed
- 4 habaneros, leave the seeds in or out depending on how spicy you like things
- ½ medium onion
- 4 cloves garlic
- 1 lime, zested and juiced
- 1 teaspoon sea salt
- ½ cup apple cider vinegar
- ½ cup Pachanga
- 1 teaspoon sea salt
- 1 tablespoon pure raw honey or sweetener of choice
Directions
- Bring pork, beer, garlic, salt, and 1 cup water to a boil in large 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 one minute.
- Do Ahead: Carnitas can be made three 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. Serve on warmed tortillas with peach hot sauce, cilantro, onions and cotija cheese.
- Combine all the ingredients together in a high-powered blender or food processor and process until the sauce is completely smooth.
- Once smooth, place the mixture in a pot on the stove over medium heat. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Remove from heat, let cool and then store in the fridge.
- Sun King Brewing has lots of fun cooking with Pachanga, its Mexican-style lager. Check out their website more ways you can turn the beer into an awesome recipe.
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